JP6195201B2 - Production method of milk tofu - Google Patents

Description

  The present invention relates to a method for producing milk tofu, and in particular, to a method for producing milk tofu, which can use various dairy products as raw materials, and provides a fresh milk tofu with a smooth texture.

  Numerous dairy products have been provided so far to increase the consumption of milk. As one of them, so-called “milk tofu” is known in which milk is hardened in a tofu form. “Milk tofu” is a food made by using milk as a main ingredient and solidified in a tofu form by heating or adding a coagulant.

  For example, milk tofu is known in which coagulants such as acetic acid, vinegar, bittern, calcium sulfate, magnesium sulfate, calcium chloride, magnesium chloride, and gluconolactone are added to heated milk (Patent Documents 1 to 4).

  Also, heat-sterilized milk is mixed with rennet, a coagulation enzyme, heated to a maximum of 62 ° C during coagulation, solidified for 4-5 hours, cooled at about 20 ° C and allowed to stand for about 15 hours to discharge whey. Milk tofu production method (Patent Document 5) and concentrated milk of 5-12% total milk protein obtained by ultrafiltration of liquid milk, rennet is added and reacted after heat sterilization A method for producing coagulated milk tofu is also known (Patent Document 6).

Japanese Patent Application Laid-Open No. 07-079697 JP2012-50400A JP 2012-161259 A Japanese Patent Application No. 2011-179026 JP 2000-31557 A JP-A-5-76280

  Milk tofu obtained by the conventional milk tofu production method with the addition of coagulants such as acetic acid and bittern to milk has the property that casein, the main component of milk protein, does not coagulate easily even when heated. Even if the agent is added and heated, unlike soy protein, a uniform gel is not formed and whey separation occurs. As a result, it was hard and had a rough texture and a bad aftertaste.

  Milk tofu obtained by the conventional method for producing milk tofu with the addition of rennet, a curdling enzyme, must use pasteurized milk or pasteurized milk sterilized at 85 ° C or lower as raw materials. Moreover, since the rennet itself is expensive, there is a problem that the raw material cost is increased.

  Regarding the taste, the milk tofu obtained by the conventional production method mainly has a sour taste and a salty taste, and there was no sweet thing except the sweetness derived from milk.

  On the other hand, when milk tofu is distributed as a product, conventional milk tofu has a problem that it cannot be distributed at room temperature because of its large water content, and distribution costs are high.

  Therefore, the present invention has been made in view of such problems of the prior art, and even when a coagulant is used, a uniform gel is formed, which is excellent in texture and can be produced at low cost. It aims at providing the manufacturing method of. Another object of the present invention is to provide a method for producing milk tofu having sweetness other than milk-derived sweetness and excellent in flavor. Furthermore, an object of the present invention is to provide a method for producing milk tofu that can be distributed at room temperature and has excellent shelf life.

  As a result of intensive studies to solve the above problems, the present inventors have added a coagulant before heating raw material milk, heated as slowly as possible after adding the coagulant to the raw material, and as much as possible after heating. It has been found that the above-mentioned problems can be solved by not stirring and removing whey as slowly as possible after transferring to a mold, and the present invention has been completed.

  That is, in the present invention, the raw milk is heated so that the temperature of the central part is 62 ° C. or higher and lower than the boiling point without adding the coagulant to the raw milk having a temperature of 50 ° C. or lower and stirring. The present invention provides a method for producing milk tofu comprising a second step of holding for 5 minutes or longer and a third step of removing whey while cooling the raw milk.

  The milk tofu obtained in the present invention has an unprecedented soft texture and taste and can be eaten as it is or mixed with other foods. It can also be used in any dish without melting even when heated. As raw material milk, most liquid dairy products such as raw milk, commercially available milk, skim milk, processed milk and powdered milk dissolved in water can be used, which reduces the cost of raw materials and widens the range of products.

  Also, by immersing the milk tofu in a syrup, it is possible to provide milk tofu that is sweet and well-formed to the center.

  Hereinafter, the actual form of the present invention will be described based on examples. The method for producing milk tofu according to the present invention includes a first step of adding and stirring a coagulant to raw milk at a temperature of 50 ° C. or lower, and a raw material so that the temperature at the center is 62 ° C. or higher and lower than the boiling point without stirring. It has the 2nd process of heating milk and hold | maintaining for 5 minutes or more, and the 3rd process of removing whey while cooling raw material milk, It is characterized by the above-mentioned.

1. 1st process 1st process is a process of adding and stirring a coagulant | flocculant to the raw material milk of the temperature of 50 degrees C or less.
As raw milk, raw milk, cow milk, special milk, low fat milk, non-fat milk, processed milk, skim milk powder, whole milk powder, fresh cream, etc. can be used alone or in combination of two or more. . It is sufficient that at least milk protein is 2.0% or more. If it is less than 2.0%, other raw material milk such as skim milk powder is added to adjust the total amount of milk protein (casein) to 2.0% or more. Good.

  As long as it contains said milk protein as raw material milk, what contains additives, such as a sweetener and a flavor, can also be used as raw material milk like strawberry milk or coffee milk. According to this, milk tofu rich in variations with different colors and tastes can be produced. Of course, additives such as sweeteners and flavors may be added separately to the raw milk.

  Depending on the type of raw milk, the flavor of the milk tofu obtained varies. For example, when milk is used as the raw milk, a soft and rich milk tofu can be obtained. In addition, when using raw milk with fresh cream added, you can obtain milk tofu with a lower calorie than crowded cream while adding richness, umami, and smoothness while being in the form of crowded cream. Can do. Furthermore, when skim milk is used as raw material milk, calcium and protein can be ingested, while low-calorie milk tofu can be obtained.

  The temperature of raw material milk shall be 50 degrees C or less. This is because if the coagulant described later is added to the raw material milk having a temperature exceeding 50 ° C., the raw material milk starts to coagulate. In the conventional method for producing milk tofu, a coagulant was added to the heated raw material milk. However, the texture of the milk tofu obtained by this method was hard and rough. In contrast, in the embodiment of the present invention, milk tofu having a good texture can be produced by adding a coagulant to the raw material milk before heating. However, if extremely low temperature raw material milk is used, the coagulant does not dissolve and tends to be non-uniform, so it is preferable to use raw material milk at room temperature.

  As the coagulant, at least one selected from the group consisting of calcium chloride, calcium lactate, magnesium chloride, magnesium sulfate, and gluconolactone can be used.

  The addition amount of the coagulant can be appropriately determined, but is preferably 0.2 to 1.0% by weight with respect to the weight of the raw material milk. As the amount of the coagulant increases, the hardness of the milk tofu increases. Therefore, the desired texture can be adjusted by appropriately adjusting the amount of the coagulant added.

  Add coagulant to raw milk and stir well. The stirring may be performed after adding the coagulant or while adding the coagulant.

2. Second Step The second step is a step in which the raw material milk is heated and held for 5 minutes or longer without stirring, so that the temperature of the central part is 62 ° C. or higher and lower than the boiling point.

  Non-stirring means not to stir the raw milk at all and also means not to stir more than necessary. That is, when moving from the first step to the second step, the raw material milk may be transferred to another container, but if the raw material milk is stirred at that time or if convection occurs due to heating, it is acceptable. It is said. However, if the raw material milk is stirred more than necessary in the second step, the texture of the resulting milk tofu will be reduced, so it should be avoided as much as possible.

  The heating temperature is adjusted so that the temperature at the center of the raw material milk is 62 ° C. or higher and lower than the boiling point. If the temperature of the center part of raw material milk is set between 62 degreeC or more and less than a boiling point, the food texture of the milk tofu obtained can be adjusted suitably. In this embodiment, when the temperature at the center of the raw material milk is heated to a temperature close to 62 ° C., it is possible to produce milk tofu with a high yield (high water content) and a soft texture, and heating at a temperature close to the boiling point. As a result, a milk tofu with a low texture (less water) and a hard texture can be produced. On the other hand, when the temperature of the central portion of the raw material milk is less than 62 ° C., bacteria are likely to propagate and the desired hardness may not be obtained. If the temperature at the center of the raw material milk exceeds the boiling point, it will be in a state where it is hardened with soot and the texture will fall.

  The heating time is preferably at least 5 minutes or more, more preferably 15 minutes or more, and even more preferably 30 minutes or more. If it is less than 5 minutes, aggregation of milk protein (casein etc.) becomes inadequate, and a desired milk tofu cannot be manufactured. If the temperature of the central portion of the raw material milk is close to 62 ° C., the yield of milk tofu improves as it takes longer time (that is, the more slowly it is heated), and thus the texture improves. However, since the hardness of milk tofu is also affected by the heating temperature and the amount of coagulant added, the heating time is preferably determined in consideration of the heating temperature and the amount of coagulant added.

  The heating method is not particularly limited, and various heating means such as gas heating, electric heating, microwave heating, hot water bath, steam heating and the like can be used.

3. Third Step The third step is a step of removing whey while cooling the raw milk.

  The raw milk obtained in the second step is coagulated with a coagulant. The third step is a step of transferring the coagulated raw material milk (substantially in the form of milk tofu) to a colander or tofu mold, etc., removing whey and completing milk tofu.

  The cooling temperature may be 30 ° C. or lower from the viewpoint of removing whey, and preferably 10 ° C. or lower from the viewpoint of preventing bacterial growth. However, below the freezing point, moisture in the raw material freezes and the quality deteriorates, so the temperature before the freezing point is set as the lower limit.

  It is preferable to remove whey without applying pressure to obtain a smooth texture. By removing whey for a long time without pressure, the whey is gradually removed and solidified, and the texture of the milk tofu is improved. On the other hand, when the whey is removed while applying pressure, the whey can be removed in a short time, but the texture decreases.

  The longer the time for removing whey, the better (at least 1 hour, preferably 5 hours, more preferably 10 hours). However, the time can be appropriately changed according to the raw milk, the heating temperature, the capacity of the raw milk, the temperature when the raw milk is transferred to the mold, and the like.

  The milk tofu obtained through such a process forms a uniform gel and is excellent in texture, and the texture that has been a problem with conventional milk tofu has been improved. Moreover, since it can manufacture with a coagulant without using a rennet, it is possible to manufacture milk tofu at low cost.

  Since the milk tofu of this embodiment can be eaten immediately on a table by applying soy sauce etc. like the tofu which uses soybean as a raw material, the nutrition of milk can be taken easily.

  In addition, since the milk tofu obtained by the method for producing milk tofu according to the present embodiment is soft and smooth and has no special koji, it can be used for any food such as hamburger, sausage, deep-fried sweet potato, cake, yokan, Tsukudani, etc. Can also be mixed. By mixing the milk tofu obtained in this embodiment with other ingredients, the richness and calcium of the milk tofu can be added to the ingredients.

4). Fourth Step The fourth step is a step of immersing the milk tofu in a sugar solution heated to a temperature of 70 ° C. or higher and lower than the boiling point.

  The desired milk tofu can be obtained by the third step, and furthermore, the milk tofu with sweetness added can be obtained by the fourth step. Milk tofu with added sweetness can be used for confectionery, desserts, etc., and has a high sugar content, which improves shelf life.

  The sugar solution refers to an aqueous solution of sugar generally referred to as syrup, and the sugar concentration in the present embodiment is represented by a solid content rate called Brix (Bx). For example, a Bx25 degree sugar solution means a sugar solution in which 25 kg of sugar is dissolved in 100 kg of the sugar solution.

  The temperature of the sugar solution is 70 ° C. or higher and lower than the boiling point. The reason for setting the temperature of the sugar solution to such a temperature range is that the sugar solution can easily penetrate into the center of the milk tofu by setting to such a temperature range. When the shelf life is set short, it is not always necessary to allow the sugar solution to penetrate into the center, but it is preferable that the sugar solution penetrates into the center because the shelf life of milk tofu is improved.

  The soaking time can be appropriately determined. If milk tofu is formed in a bite size, the sugar solution reaches the center in about 24 hours. In order to allow more sugar solution to penetrate into the milk tofu, the milk tofu is once taken out from the sugar solution and then immersed in the sugar solution again after a certain period of time. At this time, the sugar content may be set to the same as the previous time, or may be set to a different sugar content.

  EXAMPLES The present invention will be described more specifically with reference to examples below, but the present invention is not limited thereto.

1. Manufacture of milk tofu (1) Manufacture of control milk tofu Control milk tofu was manufactured based on the conventional method of manufacturing milk tofu. Using 1 kg of commercially available milk as raw milk, it was heated on medium heat using an electromagnetic cooker. When the temperature of the raw milk reached 90 ° C., a coagulant prepared by dissolving 3 g of calcium chloride in 30 g of water was added to the raw milk with stirring.

  Stirring was performed while keeping the temperature at 90 ° C. When the raw milk separated and yellow whey came out, stirring was stopped, the fire was stopped, and the mixture was allowed to stand.

  The milk tofu as a control was obtained by transferring the raw milk to a tofu mold, placing a lid of about 50 g, and cutting the whey over about 1 hour.

(2) Example 1
Using 1 kg of commercially available milk as raw material milk, before heating this raw material milk, a coagulant prepared by dissolving 3 g of calcium chloride in 30 g of water was added and stirred well.

  The raw milk was transferred to a pan and heated with a low heat in an electromagnetic cooker (starting temperature 11 ° C.). And after heating, it left still without stirring. In 10 minutes from the start of heating, the temperature of the central portion of the raw milk became 60 ° C. Further, 15 minutes after the start of heating, when the temperature of the central part of the raw material milk reached 95 ° C., the heating was stopped and the temperature was kept for 10 minutes.

  After 25 minutes from the start of heating, the raw milk was transferred to a tofu mold, and whey was removed without pressure in the refrigerator at 10 ° C. or lower for about 24 hours to obtain the desired milk tofu.

(3) Example 2
Using 1 kg of commercially available milk as raw material milk, before heating this raw material milk, a coagulant prepared by dissolving 3 g of calcium chloride in 30 g of water was added and stirred well.

  The raw milk was transferred to a pan and heated on a low heat in an electromagnetic cooker (starting temperature 11 ° C.). And after heating, it left still without stirring. In 20 minutes from the start of heating, the temperature at the center of the raw milk became 55 ° C. Further, 30 minutes after the start of heating, when the temperature of the central portion of the raw material milk reached 95 ° C., the heating was stopped and the temperature was kept for 10 minutes.

  After 40 minutes from the start of heating, the raw milk was transferred to a tofu mold, and whey was removed without pressure in the refrigerator at 10 ° C. or lower for about 24 hours to obtain the desired milk tofu.

(4) Example 3
Using 1 kg of commercially available milk as raw material milk, before heating this raw material milk, a coagulant prepared by dissolving 3 g of calcium chloride in 30 g of water was added and stirred well.

  Raw milk was transferred to a bowl and poured into hot water at 90 ° C. (starting temperature 11 ° C.). And after hot water bath, it was left still without stirring. In 30 minutes from the start of the hot water bath, the temperature at the center of the raw milk became 64 ° C. Furthermore, 40 minutes after the start of heating, the temperature of the central portion of the raw material milk became 80 ° C.

  When 1 hour has passed since the start of heating, the temperature of the center of the raw milk reached 85 ° C. The hot water bath was stopped, the raw milk was transferred to a tofu mold, and no pressure was applied at 10 ° C or lower for about 23 hours in the refrigerator. The desired milk tofu was obtained by removing the whey.

(5) Example 4
Using 1 kg of commercially available low-fat milk (non-fat solid content 8.6% or more, milk fat content 1.5% or more) as raw material milk, 3g of calcium chloride dissolved in 30g of water before heating this raw material milk The agent was added and stirred well.

  Raw milk was heated with a gas stove. And after heating start, it left still without stirring. In 15 minutes from the start of heating, the temperature of the central portion of the raw milk became 90 ° C.

  After 25 minutes from the start of heating, the heating is stopped, the raw milk is transferred to a tofu mold, and whey is removed without pressure in the refrigerator at 10 ° C. or lower for about 24 hours to obtain the desired milk tofu. It was.

(6) Example 5
A raw milk prepared by dissolving 100 g of commercially available skim milk powder in 900 g of water was used as a raw milk, and before heating this raw milk, a coagulant prepared by dissolving 3 g of calcium chloride in 30 g of water was added and stirred well.

  The raw milk was transferred to a pan and heated on a low heat with an electromagnetic cooker. And after heating, it left still without stirring. In 15 minutes from the start of heating, the temperature of the central portion of the raw milk became 55 ° C. Furthermore, 25 minutes after the start of heating, when the temperature of the central part of the raw material milk reached 92 ° C., the heating was stopped and the temperature was kept for 10 minutes.

  35 minutes after the start of heating, the raw milk was transferred to a tofu mold, and whey was removed without pressure in the refrigerator at 10 ° C. or lower for about 24 hours to obtain the desired milk tofu.

(7) Example 6
Using 1 kg of commercially available milk as raw material milk, before heating this raw material milk, a coagulant prepared by dissolving 5 g of magnesium chloride in 30 g of water was added and stirred well.

  The raw milk was transferred to a pan and heated on a low heat with an electromagnetic cooker. And after heating, it left still without stirring. The temperature at the center of the raw material milk became 57 ° C. in 15 minutes from the start of heating. Further, 25 minutes after the start of heating, when the temperature of the central part of the raw material milk reached 90 ° C., the heating was stopped and the temperature was kept for 10 minutes.

  35 minutes after the start of heating, the raw milk was transferred to a tofu mold, and whey was removed without pressure in the refrigerator at 10 ° C. or lower for about 24 hours to obtain the desired milk tofu.

(8) Example 7
Using 1 kg of commercially available milk as raw milk, before heating this raw milk, a coagulant prepared by dissolving 5 g of gluconolactone with 30 g of water was added and stirred well.

  The raw milk was transferred to a pan and heated on a low heat with an electromagnetic cooker. And after heating, it left still without stirring. In 15 minutes from the start of heating, the temperature of the central portion of the raw milk became 55 ° C. Further, 25 minutes after the start of heating, when the temperature of the central part of the raw material milk reached 90 ° C., the heating was stopped and the temperature was kept for 10 minutes.

  35 minutes after the start of heating, the raw milk was transferred to a tofu mold, and whey was removed without pressure in the refrigerator at 10 ° C. or lower for about 24 hours to obtain the desired milk tofu.

(9) Example 8
A syrup (B × 51 ° C.) was prepared by adding 1 kg of granulated sugar to 1 kg of water warmed to about 90 ° C. and thoroughly stirring to dissolve the granulated sugar completely. Then, 705 g of the milk tofu produced in Example 1 was cut into 2 cm square and immersed in the syrup heated to 85 ° C.

  During soaking, the milk tofu was heated to 85 ° C. for sterilization. At that time, care was taken not to boil the syrup. When the center of the milk tofu reached 85 ° C., the fire was stopped and left as it was for 24 hours.

  Next, 1320 g of granulated sugar was added to 680 g of water warmed to 90 ° C., and stirred well to completely dissolve the granulated sugar, thereby preparing a syrup (B × 66 degrees). The milk tofu after being immersed in syrup for 24 hours was immersed in this syrup.

  During soaking, the milk tofu was heated to 85 ° C. for sterilization. At that time, care was taken not to boil the syrup. When the center of the milk tofu reached 85 ° C., the fire was stopped and left as it was for 24 hours to obtain a milk tofu sweetened to the core.

  Furthermore, the milk tofu sweetened to the core was pulled up from the syrup and dried for 24 hours by a room temperature dryer to obtain milk tofu with a desired sweetness added.

(10) Example 9
Using 1 kg of commercially available milk as raw milk, before heating this raw milk, a coagulant prepared by dissolving 5 g of calcium lactate in 50 g of water was added and stirred well.

  The raw milk was transferred to a pan and heated on a low heat with an electromagnetic cooker (starting temperature 11 ° C.). And after heating, it left still without stirring. In 20 minutes from the start of heating, the temperature at the center of the raw milk became 55 ° C. Furthermore, 30 minutes after the start of heating, when the temperature of the central part of the raw material milk reached 94 ° C., the heating was stopped and the temperature was kept for 10 minutes.

  After 40 minutes from the start of heating, the raw milk was transferred to a tofu mold, and whey was removed without pressure in the refrigerator at 10 ° C. or lower for about 24 hours to obtain the desired milk tofu.

2. Evaluation Test (1) Sensory Evaluation Sensory evaluation was performed using the control product, milk tofu obtained in Examples 1 to 7, as a sample. The sensory evaluation was evaluated by 10 panelists based on the following evaluation criteria, and the average was rounded to the final evaluation. For reference, the yield of milk tofu was also described. The results are shown in Table 1.

(Standard for sensory evaluation)
0: A texture that has a rough texture and remains in the mouth 1: A texture that is not bad, but remains slightly in the mouth 2: A soft and smooth texture 3: A very soft and smooth texture

  From the above experiments, compared with milk tofu produced by the conventional production method, the milk tofu produced by the production method of the present invention can obtain a better texture, and the texture has a certain correlation with the yield. It was found that there is a relationship (the higher the yield, the higher the texture evaluation). Furthermore, the yield is correlated with the amount of heat at the time of heating, and the yield is improved by taking a longer heating time (slow heating) such as 30 minutes than 15 minutes and 60 minutes than 30 minutes. It has been found.

(2) Measurement of water and water activity Using the milk tofu obtained in Example 8 as a sample, water and water activity (Aw) were measured.

  The moisture was measured with an infrared moisture meter (Mettler Toledo LP16) connected to a balance (PM200 from Mettler Toledo). In addition, the water activity was measured by a water activity meter (Rotronic AW-Palm (HP22 and measuring station HC2-AW)). As a result, the milk tofu obtained in the examples had a water content of 20.34% and a water activity of 0.836 Aw.

  It is known that food contains bound water bound to proteins, carbohydrates, and the like and free water that is easy to move. An appropriate amount of free water must be present in order for the microorganisms to propagate in the food. When processing is performed to reduce the water activity in the food, the growth of the microorganisms can be suppressed. Although the water activity that can be propagated varies depending on the type of microorganism, it is generally said that the minimum water activity for growth is 0.90 Aw or more for general bacteria, 0.94 Aw or more for food poisoning bacteria, and 0.88 Aw or more for yeast. Thus, it was found that the milk tofu obtained in Example 8 can be distributed at room temperature.

Claims (5)

A first step of adding and stirring a coagulant to raw milk at a temperature of 50 ° C. or lower;
A second step of heating the raw milk so that the temperature of the central part is 62 ° C. or higher and lower than the boiling point without stirring, and holding it for 5 minutes or more;
A third step of obtaining milk tofu by removing the whey while cooling the raw milk;
Having a fourth step of immersing the milk tofu in a sugar solution heated to a temperature of 70 ° C. or higher and lower than the boiling point;
A method for producing milk tofu.   The method for producing milk tofu according to claim 1, wherein the raw milk contains at least 2.0% of milk protein.   The said raw material milk uses at least 1 sort (s) selected from the group which consists of raw milk, cow's milk, special milk, low fat milk, non-fat milk, processed milk, skim milk powder, and whole milk powder. A method for producing milk tofu.   The milk tofu according to any one of claims 1 to 3, wherein the coagulant is at least one selected from the group consisting of calcium chloride, calcium lactate, magnesium chloride, magnesium sulfate, and gluconolactone. Production method. Furthermore, the manufacturing method of the milk tofu of any one of Claims 1-4 which has a drying process.