Soybean curd coagulant preparation

Abstract

To provide a soybean curd coagulation preparation preventing a function of delaying a coagulation reaction of soybean milk from lowering even if stored for a long period of time.SOLUTION: A soybean curd coagulant preparation is a water-in-oil type emulsion composition having an oil phase containing fat and a lipophilic emulsifier and a water phase containing water, a soybean curd coagulant and starch and / or dextrin. A content of the starch and / or dextrin in the water phase is 0.3 mass% or more. The starch to be used may be, for instance, natural starch or processed starch with a chemical / physical / enzymatic treatment applied to the natural starch. The dextrin to be used may be, for instance, dextrin obtained through applying an enzymatic or chemical partial hydrolysis to starch or dextrin having a cyclic structure obtained through a circularization reaction by an enzyme.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a tofu coagulant formulation. [Background technology]

[0002] In the past, tofu was mass-produced industrially in a manner that involved cooling warm soy milk to 15°C or below, adding a tofu coagulant to the resulting cold soy milk, filling it into containers, and then heating it to 70°C or above to coagulate the soy milk. However, this method required a step of cooling the warm soy milk once, and a step of heating the cold soy milk filled into containers, which resulted in problems of poor energy efficiency and manufacturing efficiency.

[0003] To solve these problems, a method has been proposed for delaying the coagulation reaction in warm soy milk by using a water-in-oil emulsion composition obtained by emulsifying an aqueous solution of a tofu coagulant with oil and an emulsifier.

[0004] For example, proposed coagulants for firm tofu contain fats and oils, an emulsifier, water, and magnesium chloride, with the magnesium chloride content being 38 to 50% by weight as magnesium chloride hexahydrate, and having a viscosity of 1000 to 8000 mPa·s at 20°C (Patent Document 1), and water-in-oil (W / O) emulsion tofu coagulants contain 1) 5 to 30% by weight of an inorganic salt-based tofu coagulant, 2) 0.5 to 5.0% by weight of a polyglycerol condensed ricinoleate, 3) 0.1 to 5.0% by weight of an emulsifier with an HLB value of 10 or more, and 4) 20 to 60% by weight of an oil phase (Patent Document 2).

[0005] However, these tofu coagulation preparations sometimes lose their ability to delay the coagulation reaction of soy milk (hereinafter also referred to as "delayed-acting ability") when stored for a long period of time. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2005-130803 [Patent Document 2] Japanese Patent Application Laid-Open No. 2006-204184 Summary of the Invention [Problem to be solved by the invention]

[0007] An object of the present invention is to provide a tofu coagulation preparation which does not lose its ability to slow the coagulation reaction of soy milk even when stored for a long period of time. [Means for solving the problem]

[0008] As a result of extensive research into the above-mentioned problems, the present inventors have found that the above-mentioned problems can be solved by incorporating a certain amount or more of starch and / or dextrin into the aqueous phase of a tofu coagulation preparation, which is a water-in-oil emulsion composition, and have completed the present invention based on this finding.

[0009] That is, the present invention comprises a tofu coagulant preparation which is a water-in-oil emulsion composition having an oil phase containing oils and fats and a lipophilic emulsifier, and an aqueous phase containing water, a tofu coagulant, and starch and / or dextrin, wherein the content of starch and / or dextrin in the aqueous phase is 0.3 mass% or more. [Effects of the Invention]

[0010] The tofu coagulation preparation of the present invention shows that the deterioration of its ability to retard the tofu coagulation reaction is suppressed even when stored for a long period of time. DETAILED DESCRIPTION OF THE INVENTION

[0011] The tofu coagulant preparation of the present invention is a water-in-oil emulsion composition having an oil phase containing fats and oils and a lipophilic emulsifier, and an aqueous phase containing water, a tofu coagulant, and starch and / or dextrin, wherein the content of starch and / or dextrin in the aqueous phase is 0.3 mass% or more.

[0012] The oil phase constituting the tofu coagulant formulation of the present invention contains a lipophilic emulsifier in the oil. Examples of the oil used in the oil phase include triglycerides, diglycerides, propylene glycol fatty acid esters (e.g., propylene glycol difatty acid esters), and sorbitan fatty acid esters. Among these, those that have fluidity at room temperature (25°C) are preferred. These oils may be used alone or in any combination of two or more, but triglycerides are preferred from the standpoint of cost, etc.

[0013] Examples of triglycerides include edible oils and fats such as rice oil, corn oil, canola oil, olive oil, rice bran oil, soybean oil, refined soybean oil, safflower oil, sesame oil, sunflower oil, cottonseed oil, rapeseed oil, refined rapeseed oil, peanut oil, grapeseed oil, perilla oil, rosehip oil, evening primrose oil, jojoba oil, wheat germ oil, hemp seed oil, tea seed oil, coconut oil, palm oil, palm kernel oil, fish oil, whale oil, beef tallow, and lard; processed oils and fats obtained by subjecting these to treatments such as hardening, fractionation, and interesterification; and medium-chain triglycerides (MCTs) whose constituent fatty acids are medium-chain fatty acids with 8 to 10 carbon atoms.

[0014] The lipophilic emulsifier used in the present invention is an emulsifier with an HLB of 9 or less, preferably an emulsifier with an HLB of 8 or less.

[0015] Here, HLB takes a value between 0 and 20 depending on the balance between hydrophilic and lipophilic groups in the emulsifier, with the closer the value is to 0 the higher the lipophilicity and the closer it is to 20 the higher the hydrophilicity. In the present invention, the HLB value can be calculated using the Atlas method. The calculation formula using the Atlas method is shown below. HLB = 20 × (1-S / A) S: Saponification value of polyhydric alcohol fatty acid ester A: Neutralization value of raw material fatty acid The saponification value and neutralization value can be measured, for example, according to the method described in "Standard Methods for the Analysis of Fats, Oils and Related Materials (1)" (Japan Oil Chemists' Association, 1996).

[0016] Examples of the lipophilic emulsifier include polyglycerol condensed ricinoleate, glycerol fatty acid ester, polyglycerol fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester (excluding those used as fats and oils), propylene glycol fatty acid ester (excluding those used as fats and oils), lecithin, sucrose fatty acid ester, etc. These lipophilic emulsifiers may be used alone or in any combination of two or more, but from the viewpoint of the stability of the water-in-oil emulsion composition, polyglycerol condensed ricinoleate is preferred.

[0017] It should be noted that the HLB value of polyglycerol condensed ricinoleate cannot be shown because it is virtually impossible to calculate the value, but it is included in the lipophilic emulsifiers due to its characteristics.

[0018] As the polyglycerol condensed ricinoleate used in the present invention, for example, Poem PR-400 (trade name; manufactured by Riken Vitamin Co., Ltd.) and the like are commercially available, and these can be used in the present invention.

[0019] The aqueous phase constituting the tofu coagulant formulation of the present invention is either (1) an aqueous solution in which a tofu coagulant is dissolved in water and starch is present in a gelatinized state (i.e., the crystalline structure of starch is broken down by adding water and heat to starch, resulting in a paste-like consistency), or (2) an aqueous solution in which a tofu coagulant and dextrin are dissolved in water, with the starch and / or dextrin content being 0.3% by mass or more (preferably 4.5% by mass or more). There is no particular upper limit to the starch and / or dextrin content in the aqueous phase, but it can be, for example, 15% by mass. In the present invention, the starch content in the aqueous phase is expressed on a mass basis of the starch in its ungelatinized state before gelatinization.

[0020] The water used in the present invention is not particularly limited as long as it is potable, and examples thereof include purified water such as distilled water, ion exchange resin-treated water, reverse osmosis (RO) treated water, and ultrafiltration (UF) treated water, natural water such as tap water, groundwater, and spring water, and alkaline ionized water.

[0021] Examples of tofu coagulants used in the present invention include inorganic salts such as magnesium chloride, magnesium sulfate, calcium chloride, calcium sulfate, and crude seawater magnesium chloride, and organic acids such as glucono-delta-lactone. The inorganic salts may be anhydrous or contain water of crystallization (e.g., magnesium chloride hexahydrate, magnesium sulfate heptahydrate, calcium chloride dihydrate, etc.). These tofu coagulants may be used alone or in any combination of two or more. However, from the viewpoint of tofu flavor, magnesium chloride or crude seawater magnesium chloride is preferably used.

[0022] The starch used in the present invention may be, for example, native starch or modified starch obtained by subjecting native starch to chemical, physical, or enzymatic treatment, such as corn starch, potato starch, wheat starch, rice starch, sweet potato starch, tapioca starch, mung bean starch, sago starch, or pea starch.

[0023] Examples of chemically treated modified starches include acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenylsuccinate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphated starch, and phosphate cross-linked starch.

[0024] Examples of processed starches that have been subjected to physical treatments (including simple chemical treatments such as hydrolysis, such as acid treatment, alkali treatment, and bleaching treatment) include pregelatinized starch, heat-moisture treated starch, oil-processed starch, acid-treated starch, alkali-treated starch, bleached starch, etc. Examples of processed starches that have been subjected to enzymatic treatments include enzyme-treated starch, etc.

[0025] These starches may be used alone or in combination of two or more.

[0026] In the present invention, dextrin refers to a substance obtained by enzymatically or chemically partially hydrolyzing starch, or a substance produced by an enzymatic cyclization reaction.

[0027] The dextrin used in the present invention is not particularly limited as long as it is usable in foods, and examples thereof include dextrin obtained by enzymatic or chemical partial hydrolysis of starch, dextrin having a cyclic structure obtained by an enzymatic cyclization reaction, etc. Examples of dextrin having a cyclic structure include highly branched cyclic dextrin.

[0028] Highly branched cyclic dextrin is a glucan that is produced by treating starch with enzymes such as 1,4-α-glucan branching enzyme and cyclodextrin glucanotransferase to reduce its molecular weight. It is composed of an inner branched cyclic structure formed by α-1,4-glucosidic bonds and α-1,6-glucosidic bonds, and an outer branched structure bonded to the cyclic structure.

[0029] As the highly branched cyclic dextrin used in the present invention, for example, Cluster Dextrin (trade name; manufactured by Glico Nutrition Foods Co., Ltd.) is commercially available, and these can be used in the present invention.

[0030] The content of each component in 100% by mass of the tofu coagulant preparation of the present invention is as follows: fats and oils are preferably 20 to 50% by mass, more preferably 25 to 40% by mass; lipophilic emulsifier is preferably 0.5 to 12% by mass, more preferably 1.5 to 9% by mass; water (including water such as water of crystallization contained in the tofu coagulant) is preferably 27 to 59.5% by mass, more preferably 29 to 51.5% by mass; tofu coagulant is preferably 15 to 26% by mass, more preferably 20 to 24% by mass in anhydrous equivalent; and starch and / or dextrin (for starch, on a mass basis in an ungelatinized state) is preferably 0.2 to 10% by mass, more preferably 0.2 to 7% by mass.

[0031] The ratio of the aqueous phase to the oil phase in 100% by mass of the tofu coagulant preparation of the present invention varies depending on the blending composition of each phase, but is, for example, 90 / 10 to 30 / 70 (by mass ratio) of aqueous phase / oil phase, preferably 80 / 20 to 50 / 50 (by mass ratio). When the ratio of the aqueous phase to the oil phase is within this range, sufficient delayed action can be obtained and the tofu coagulant can be easily dispersed in soy milk, which is preferable.

[0032] The tofu coagulant preparation of the present invention may contain any other substances, for example, thickening stabilizers such as agar and gelatin, antioxidants such as tocopherol, L-ascorbic acid, L-ascorbic acid palmitate, and L-ascorbic acid stearate, fatty acids, and sterol fatty acid esters, as long as the purpose and effect of the present invention are not impaired.

[0033] The method for producing the tofu coagulant preparation of the present invention is not particularly limited, and known methods, known methods per se, or methods based on these can be used. Preferred methods for producing tofu coagulant preparations are exemplified below, divided into either Method 1 or Method 2 below, depending on the timing of the heat treatment.

[0034] [Method 1: Pre-emulsification gelatinization method] Step (1): A tofu coagulant is added to water and, if necessary, heated to 40 to 90°C, preferably 50 to 60°C, to dissolve the agent. Starch and / or dextrin are then added to the mixture, and the mixture is heated to 40 to 100°C, preferably 70 to 80°C, to gelatinize the starch or dissolve the dextrin, thereby obtaining an aqueous phase. If dextrin is used instead of starch in this step, the heating step after adding the dextrin may be omitted. Step (2): A lipophilic emulsifier is added to the oil or fat, and the mixture is heated to 40 to 120°C, preferably 50 to 80°C, to dissolve the lipophilic emulsifier and obtain an oil phase. Step (3): While stirring the oil phase prepared in (2), add the aqueous phase prepared in (1) to it, and then stir using a stirrer for 3 to 20 minutes to obtain a tofu coagulant preparation, which is a water-in-oil emulsion composition.

[0035] [Method 2: Gelatinization method during emulsification] Step (1): A tofu coagulant is added to water, and if necessary, heated to 40 to 90°C, preferably 50 to 60°C, to dissolve the tofu coagulant. Starch and / or dextrin are then added to the resulting solution to disperse the starch or dissolve the dextrin, thereby obtaining an aqueous phase. In this step, the solution obtained by dissolving the tofu coagulant in water may be cooled to 40°C or below before adding the starch and / or dextrin. Step (2): A lipophilic emulsifier is added to the oil or fat, and the mixture is heated to 40 to 120°C, preferably 50 to 80°C, to dissolve the lipophilic emulsifier and obtain an oil phase. Step (3): While stirring the oil phase prepared in (2), add the aqueous phase prepared in (1), and then heat the mixture to 60-90°C, preferably 70-80°C, and stir for 5-20 minutes using a stirrer to obtain a tofu coagulant preparation that is a water-in-oil emulsion composition in which starch is gelatinized or dextrin is dissolved in the aqueous phase. Note that if the aqueous phase does not contain starch but does contain dextrin, the stirring in this step may be performed without heating.

[0036] In the above methods 1 and 2, when a stirrer is used, for example, a high-speed rotary dispersing / emulsifying machine such as TK Homomixer (manufactured by Primix Corporation) or Clearmix (manufactured by M Technique Co., Ltd.) can be used, and stirring can be performed at high speed (e.g., 5,000 to 12,000 rpm).

[0037] There are no particular limitations on the method for producing tofu using the tofu coagulant preparation of the present invention, and tofu can be produced according to conventional methods. The agitator used to disperse the tofu coagulant preparation of the present invention in soy milk may be either a batch or continuous type, and may be, for example, a high-speed rotary dispersing / emulsifying machine such as a TK Homomixer (manufactured by Primix Corporation) or a Clearmix (manufactured by M Technique Co., Ltd.) that has a strong agitating force, or a static mixer [e.g., a static mixer manufactured by Noritake Company Limited (Model: 1-N33-131-F), a static mixer manufactured by Nippon Flow Control Co., Ltd. (Model: 100-806), etc.] or an OHR mixer (manufactured by OHR Fluid Engineering Research Institute), or a propeller agitator such as a Three-One Motor (manufactured by Shinto Scientific Co., Ltd.) that has a relatively weak agitating force.

[0038] The amount of the tofu coagulant preparation of the present invention added to soy milk may be adjusted so that the amount of the tofu coagulant contained in the tofu coagulant preparation of the present invention is within the range of the amount normally used for soy milk. For example, in the case of an inorganic salt coagulant such as magnesium chloride (on an anhydrous basis), the amount is in the range of 0.05 to 0.5 parts by mass per 100 parts by mass of soy milk.

[0039] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples. [Example]

[0040] [Preparation of tofu coagulant formulation] (1) Raw materials 1) Magnesium chloride (trade name: White Nigari; magnesium chloride hexahydrate; manufactured by Naikai Salt Co., Ltd.) 2) Pregelatinized starch (product name: Waxy Alpha Y; manufactured by Sanwa Starch Co., Ltd.) 3) Wheat starch (Product name: Wheat starch floating powder; manufactured by Sanwa Starch Industries Co., Ltd.) 4) Starch acetate (product name: Nisshoku MT-01; manufactured by Nippon Shokuhin Kagaku Co., Ltd.) 5) Highly branched cyclic dextrin (trade name: Cluster Dextrin; manufactured by Glico Nutrition Foods Co., Ltd.) 6)Water 7) Polyglycerol condensed ricinoleate (trade name: Poem PR-400; manufactured by Riken Vitamin Co., Ltd.) 8) Rice oil (product name: Boso Rice Salad Oil; manufactured by Boso Oil Co., Ltd.)

[0041] (2) Tofu coagulant formulation The blending compositions and starch and / or dextrin contents in the aqueous phase of tofu coagulant preparations (hereinafter simply referred to as "preparations") prepared using the above raw materials are shown in Tables 1 to 3. Of these, preparations 1 to 14 in Tables 1 and 2 are examples according to the present invention, preparations 15 to 18 in Table 3 are comparative examples, and preparation 19 in Table 3 is a control that does not use starch and / or dextrin. Each preparation was prepared in an amount that would result in a total of 200 g of raw materials.

[0042] [Table 1]

[0043] [Table 2]

[0044] [Table 3]

[0045] (3) Manufacturing method of tofu coagulant preparation <Manufacturing Method of Formulations 1 to 3, Formulations 5 to 11, and Formulations 13 to 19: Pre-emulsification Gelatinization Method> Based on the blending ratios shown in Tables 1 to 3, magnesium chloride was added to water and dissolved by heating to 60°C. All remaining ingredients for the aqueous phase were added to the resulting aqueous solution, which was then heated and maintained at 80°C while stirring with a spoon until the ingredients were dissolved or gelatinized, to obtain the aqueous phase. Meanwhile, based on the blending ratios shown in Tables 1 to 3, all the raw materials for the oil phase were placed in a 300 mL glass beaker, heated to 60°C, and stirred with a spoon until the raw materials were dissolved, to prepare the oil phase. The obtained oil phase was kept at 60°C and stirred at 5000 rpm using a TK mixer (model: TK HOMOMIXER MARK II; manufactured by Primix Corporation), and the aqueous phase was gradually added thereto. The mixture was then stirred at the same stirring speed for 10 minutes to obtain tofu coagulant formulations (formulations 1 to 3, formulations 5 to 11, and formulations 13 to 19).

[0046] <Manufacturing method of formulations 4 and 12: gelatinization method during emulsification> Based on the blending ratios shown in Tables 1 and 2, magnesium chloride was added to water and dissolved by heating to 60°C. After the resulting aqueous solution was cooled to 40°C, all of the remaining raw materials for the aqueous phase were added, and the mixture was stirred with a spoon to disperse or dissolve the raw materials, thereby obtaining an aqueous phase. Meanwhile, based on the blending ratios shown in Tables 1 and 2, all the raw materials for the oil phase were placed in a 300 mL glass beaker, heated to 60°C, and stirred with a spoon until the raw materials were dissolved, to prepare the oil phase. The obtained oil phase was kept at 60°C and stirred at 5000 rpm using a TK mixer (model: TK HOMOMIXER MARK II; manufactured by Primix Corporation), and the aqueous phase was gradually added thereto. The mixture was then further heated and kept at 80°C while stirring at the same stirring speed for 10 minutes to obtain tofu coagulant preparations (preparations 4 and 12).

[0047] [Delayed-acting performance evaluation test] (1) Measurement of the coagulation initiation time of tofu coagulant preparations before storage Commercially available soy milk (trade name: Kyoto Soy Milk, manufactured by Fujisei Co., Ltd.) was used, and the coagulation initiation time of the soy milk was measured using the tofu coagulant preparation produced above (manufactured within 3 days). Specifically, 400 g of soy milk was weighed into a 500 mL glass beaker and adjusted to 80°C. 3.3 g of each tofu coagulant formulation (any of formulations 1 to 19) was added, and the mixture was mixed and dispersed at 4000 rpm using a Clearmix (model: CLM-0.8S; manufactured by M Technique Co., Ltd.). The time from the addition of the formulation to the onset of coagulation of the soy milk was measured and recorded as the "initial coagulation initiation time." The results are shown in Table 4.

[0048] (2) Measurement of the coagulation initiation time of tofu coagulant preparations after storage The tofu coagulant preparations (preparations 1 to 19) were stored at 30°C for 2 months using a programmable incubator (model: IQ820; manufactured by Yamato Scientific Co., Ltd.). Then, 400 g of commercially available soy milk (product name: Kyoto Soy Milk; manufactured by Fujisei Co., Ltd.) was weighed into a 500 mL glass beaker and the temperature was adjusted to 80°C. 3.3 g of each of the tofu coagulant formulations (formulations 1 to 19) stored for 2 months was added to the beaker, and the mixture was mixed and dispersed at 4000 rpm using a Clearmix (model: CLM-0.8S; manufactured by M Technique Co., Ltd.). The time from the addition of the formulation until the soy milk began to coagulate was measured and recorded as the "coagulation initiation time after 2 months." The results are shown in Table 4.

[0049] (3) Evaluation method From the above (1) and (2), it was found that the clotting time after 2 months tends to decrease compared to the initial clotting time (i.e., the delayed-release performance of the formulations tends to decrease with storage). Therefore, for each formulation, the difference between the initial clotting time and the clotting time after 2 months (initial clotting time - 2-month clotting time) was calculated and used as the "decrease in clotting time." Then, using the decrease in clotting time of the control formulation 19, which did not contain starch and / or dextrin, as the standard, the "decrease in delayed-release performance" of formulations 1 to 18 was calculated using the formula below and symbolized according to the following criteria. The smaller the decrease in delayed-release performance, the more suppressed the decrease in delayed-release performance of the formulations due to storage. The results are shown in Table 4.

[0050] <Calculation formula for delayed performance degradation> Delayed performance degradation rate (%)=(A / B)×100 A: Reduction in clotting time for any of preparations 1 to 18 B: Reduction in clotting time of formulation 19

[0051] <Symbolization Standards> ◎◎: Extremely good Delayed-acting performance degradation level: 0 or more, less than 30 ◎: Good Delayed-acting performance degradation level: 30 or more, less than 60 ○: Fairly good Delayed-acting performance degradation level: 60 or more, less than 85 △: Slightly poor Delayed-acting performance degradation level: 85 or more, less than 90 ×: Poor, delayed effect performance degradation degree 90 or more

[0052] [Table 4]

[0053] As is clear from the results in Table 4, Example formulations 1 to 14 achieved results of "○" or better, indicating that the tofu coagulant formulations of the present invention suppressed the decline in delayed-acting performance even after two months of storage. In contrast, Comparative Example formulations 15 to 18 achieved results of "×" or "△," indicating that the decline in delayed-acting performance was not suppressed.

Claims

[Claim 1] A tofu coagulant preparation which is a water-in-oil emulsion composition having an oil phase containing fats and oils and a lipophilic emulsifier, and an aqueous phase containing water, a tofu coagulant, and starch and / or dextrin, wherein the content of starch and / or dextrin in the aqueous phase is 0.3 mass% or more.

Images