Tofu or tofu-like food with a new texture and its manufacturing method

Abstract

To provide soybean curd which comprises flavor original to soybean curd and juicy, fresh, and crispy texture, which can be produced at high yield, in which syneresis is less even when several days pass after production of the soybean curd, and in which soup is immersed preferably, deep-fried soybean curd obtained by frying the soybean curd, and a production method thereof.SOLUTION: There are provided soybean curd or soybean curd-like food product which is torn in a fibrous state, and the production method of soybean curd or soybean curd-like food product configured to produce soybean curd or soybean curd-like food product using delaying processing coagulant and / or delaying property coagulant to a raw material including at least soy bean protein, in which, xanthan gum and / or gellan gum, and transglutaminase are added to the raw material.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to tofu or tofu-like food having a new texture that can be torn into fibrous pieces, and a method for producing the same. [Background technology]

[0002] Tofu is a traditional food made by using soy milk and a coagulant, but there are also silken tofu, firm tofu, soft tofu, filled tofu, and even deep-fried tofu (namaage), which is tofu deep-fried in oil, and each type has a different texture. Tofu is popular due to health-conscious consumers, but there is also a high demand for new textures that are different from what has been used up until now. Among these demands, smoothness, juiciness, and crispness have recently become a trend. This trend is particularly strong among young people and children. Tofu and deep-fried tofu (namaage) can also be used in a variety of dishes, but when used in hot pots and oden, tofu and deep-fried tofu soaked in soup are popular.

[0003] The coagulants used in tofu react with the soy protein in tofu to coagulate it, and examples of the coagulants include inorganic coagulants such as magnesium chloride, magnesium sulfate, calcium chloride, and calcium sulfate, and organic coagulants such as glucono-delta-lactone. Coagulants are divided into fast-acting and slow-acting types based on their reactivity with soy protein.

[0004] Fast acting coagulants include magnesium chloride, magnesium sulfate, calcium chloride, etc., which react with soy protein within a few seconds, and bittern, which has been used for a long time, is mainly composed of magnesium chloride. On the other hand, slow acting coagulants include calcium sulfate and glucono delta lactone, which react gradually over 5 seconds or more. For mass production, it is necessary to react slowly with soy protein in the process, and when using fast acting coagulants, those that have been treated with a retarding agent are used.

[0005] The delayed-acting treatment method involves emulsifying or dispersing a fast-acting inorganic coagulant with a polyhydric alcohol such as glycerin or polyglycerin and a partial ester of a fatty acid to form an oily coating. When used, the agent is added to soy milk and mechanically dispersed into fine particles, and the oily coating gradually breaks down, allowing the inorganic coagulant to dissolve out of the system and coagulate and react with the soy protein to produce tofu.

[0006] In the production of tofu, most tofu manufacturers use either a delayed-acting coagulant or a fast-acting coagulant that has been slow-treated to increase yields, so the same is true for deep-fried tofu (nama-age).

[0007] On the other hand, consumers are very concerned about the appearance of the product, and tend to avoid products that release water, so tofu and deep-fried tofu that release water loses commercial value. Therefore, tofu manufacturers are also working to produce tofu that does not release water.

[0008] Tofu that uses thickeners as a technique for suppressing syneresis is also available. Examples of such tofu include tofu with added thickening polysaccharides (Patent Document 1) and tofu that is characterized by having gellan gum uniformly held in soy milk (Patent Document 2). Although these methods suppress syneresis to a certain extent, the tofu has a sticky texture that is not popular with consumers. Another method uses starch to suppress syneresis, but this also results in a loss of freshness. Tofu that has been suppressed by using these thickening polysaccharides or starch does not soak up much liquid when used in hot pot dishes.

[0009] Furthermore, for deep-fried tofu (namaage), there is a method for producing namaage tofu (namaage) by deep-frying tofu in oil, characterized by the addition of transglutaminase, which promotes the binding of soy protein, and transglutaminase and sugars (Patent Document 3). However, transglutaminase alone is not effective enough in suppressing syneresis, and in fact starch is sometimes used in combination as a sugar. Although there is little syneresis, the original moist texture is lost, resulting in a sticky texture and a very unpleasant mouthfeel. In addition, it is not suitable for dishes such as oden, which are intended to be soaked up with soup stock. [Prior art documents] [Patent documents]

[0010] [Patent Document 1] Japanese Patent Application Publication No. 59-16460 [Patent Document 2] Japanese Patent Application Laid-Open No. 62-115253 [Patent Document 3] Patent No. 3652799 Summary of the Invention [Problem to be solved by the invention]

[0011] To provide tofu having the inherent flavor of tofu, smooth, fresh, juicy, crisp, high yield, little water separation even after many days, and good penetration of soup, and to provide deep-fried tofu (nama-age) obtained by deep-frying the tofu, and a method for producing the tofu and the deep-fried tofu. [Means for solving the problem]

[0012] As a result of intensive research to solve the above problems, the inventors have discovered that by adding a specific material to the raw materials for tofu or tofu-like foods, the above problems can be solved and furthermore, tofu or tofu-like foods with a new texture that can be torn into fibrous pieces can be obtained, thereby completing the present invention.

[0013] That is, the present invention relates to tofu or tofu-like food that is characterized by being able to be torn into fibers.

[0014] The present invention also relates to a method for producing tofu or a tofu-like food, which comprises adding xanthan gum and / or gellan gum and transglutaminase to a raw material containing at least soybean protein, when producing tofu or a tofu-like food using a delayed-acting coagulant and / or a delayed-acting coagulant.

[0015] Furthermore, the present invention relates to a method for producing deep-fried tofu or a deep-fried tofu-like food, which comprises deep-frying in oil the tofu or tofu-like food produced by the above-mentioned method for producing tofu.

[0016] Furthermore, the present invention relates to a composition comprising the following components (a) to (b): (a) Xanthan gum and / or gellan gum (b) Transglutaminase The additive kit for splittable tofu or tofu-like food is characterized by comprising: Effect of the Invention

[0017] According to the present invention, tofu and tofu-like foods having a new texture that has the original flavor of tofu, is smooth, fresh, juicy, crisp, has a high yield, exhibits little water separation even after many days, is well permeated with liquid, and can be torn into fibers, and by deep-frying them, thick tofu (silk raw tofu) and thick tofu-like foods can be obtained. [Brief description of the drawings]

[0018] [Figure 1] 1 is a cross-section of silken fried tofu produced in Example 2, torn by hand. [Diagram 2] 1 shows a cross section of silken tofu produced in Comparative Example 1 torn by hand. [Diagram 3] 1 shows a cross section of silken tofu produced in Example 1 torn by hand. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0019] The tofu or tofu-like food of the present invention (hereinafter simply referred to as "the tofu of the present invention") can be produced, for example, by adding xanthan gum and / or gellan gum and transglutaminase to a raw material containing at least soy protein when producing the tofu or tofu-like food using a delayed-acting coagulant and / or a delayed-acting coagulant. The method for producing the tofu of the present invention can be basically similar to the method for producing tofu or tofu-like food using a known delayed-acting coagulant and / or a delayed-acting coagulant that slowly reacts with the protein in the raw material, except for adding xanthan gum and / or gellan gum and transglutaminase to the raw material.

[0020] The raw material containing at least soy protein used in the tofu manufacturing method of the present invention is not particularly limited, and examples thereof include soy milk and soy milk further containing other proteins such as milk protein, fish protein, egg protein, etc. When the raw material containing at least soy protein contains other proteins, it is preferable that the mass of the soy protein is 1 or more when the mass of the other protein is 1. Among these raw materials containing soy protein, soy milk is preferable. The raw material containing at least soy protein is preferably heated to about 60 to 80°C before adding the ingredients described below.

[0021] The delayed-acting coagulant used in the tofu manufacturing method of the present invention is not particularly limited, but may be, for example, one or more inorganic salts selected from magnesium chloride, magnesium sulfate, and calcium chloride, which are fast-acting and easily react with soybean protein, emulsified or dispersed in a polyhydric alcohol fatty acid ester. These inorganic salts may be either anhydrous or have water of crystallization, and may also be commercially available crude seawater magnesium chloride (bitterness).

[0022] The polyhydric alcohol fatty acid ester used above is not particularly limited, but examples thereof include polyhydric alcohols such as glycerin, polyglycerin, propylene glycol, sorbitan, and sucrose, food emulsifiers in which fatty acids constituting edible oils and fats such as soybean oil and coconut oil are partially esterified to mono-, di-, tri-, etc., and diacylglycerol, which is a fatty acid ester of glycerin, and edible oils and fats.

[0023] The emulsification or dispersion method is not particularly limited, but for example, an inorganic salt powder or inorganic salt is dissolved in water and then mixed with a polyhydric alcohol fatty acid ester at high mechanical speed using a propeller stirrer, homomixer, milder, high-speed rotary homogenizer, etc. to obtain a W / O (water-in-oil type) emulsion or S / O (solid-in-oil type) dispersion. The delayed effect is mainly controlled by changing the type and amount of the polyhydric alcohol fatty acid ester.

[0024] The delayed-action coagulant obtained as described above can be made during or immediately before the tofu production line, but commercially available products can also be used. Generally, commercially available products are formulated and are commonly called "emulsified bittern." Examples include "Magnesfine (registered trademark) AT" (containing 50% by mass of magnesium chloride hexahydrate, manufactured by Kao Corporation) and "Nigari Densetsu (registered trademark) 2000" (containing 55% by mass of magnesium chloride hexahydrate, manufactured by Riken Vitamin Co., Ltd.).

[0025] The delayed-acting coagulant used in the tofu production method of the present invention is not particularly limited, but examples thereof include inorganic calcium sulfate (sumashi powder) and organic glucono-delta-lactone. These delayed-acting coagulants can also be commercially available.

[0026] In the tofu manufacturing method of the present invention, the delayed-acting treatment coagulant and the delayed-acting coagulant may be used alone or in combination, and the total amount of these is 0.1 to 2.0% by mass, preferably 0.2 to 1.0% by mass, calculated as dry matter, of the raw material containing at least soybean protein.

[0027] The xanthan gum used in the tofu manufacturing method of the present invention is obtained by fermenting starch such as corn with Xanthomonas campestris and consists of repeating units of two glucose molecules, two mannose molecules, and glucuronic acid, and any xanthan gum of food additive quality can be used without any particular restrictions. Examples of xanthan gum that is generally available on the market include "Minit (registered trademark) GR" (containing 80% by mass of xanthan gum, manufactured by DPS Gokyo Food & Chemical Co., Ltd.) and "SATIAXANE CX90" (manufactured by Unitec Foods Co., Ltd.).

[0028] Gellan gum used in the tofu manufacturing method of the present invention is obtained by fermenting glucose etc. with Pseudomonas elodea and consists of repeating units of glucose, glucuronic acid, glucose and rhamnose, and any gellan gum of food additive quality can be used without any particular restrictions. Examples of gellan gum that is generally available on the market include "Kelcogel (registered trademark) HM" (manufactured by DPS Gokyo Food & Chemical Co., Ltd.).

[0029] In the tofu manufacturing method of the present invention, xanthan gum and gellan gum may be used alone or in combination, and the total amount of these is 0.01 to 0.2% by mass, preferably 0.02 to 0.15% by mass, based on the raw material containing at least soy protein. If the total amount is less than 0.01% by mass, the effect is unlikely to be achieved, and if it exceeds 0.2% by mass, the flavor of xanthan gum or gellan gum will emerge and the texture will become sticky, which may weaken the new texture.

[0030] The transglutaminase used in the tofu production method of the present invention is produced by Streptomyces mobarensis, and any transglutaminase of food additive quality can be used without any particular restrictions. Examples of transglutaminase that is generally available on the market include "Activa Super Card" (transglutaminase 0.2% by mass, titer 20 units / g, manufactured by Ajinomoto Co., Inc.).

[0031] In the tofu production method of the present invention, the amount of transglutaminase used is not particularly limited, but is, for example, 0.02 to 2 units (hereinafter referred to as "U") per gram of soy protein in a raw material containing at least soy protein, and preferably 0.1 to 1 U. Specifically, when the raw material containing at least soy protein is soy milk, the amount of transglutaminase used is 1 to 100 U, preferably 5 to 50 U per 1 L of soy milk.

[0032] In the tofu manufacturing method of the present invention, when xanthan gum and / or gellan gum and transglutaminase are added to a raw material containing at least soy protein, they may be dissolved in an appropriate amount of water with stirring beforehand and then added to soymilk at 60°C to 80°C. However, when a delayed-acting coagulant is used, they may be dispersed in powder form in the oily portion and then gradually dispersed in the soymilk together with the delayed-acting coagulant.

[0033] In the above-mentioned method for producing tofu of the present invention, xanthan gum and / or gellan gum and transglutaminase are added to a raw material containing at least soybean protein, and it is preferable to further add starch.

[0034] The starch used in the tofu production method of the present invention is not particularly limited, and examples thereof include cereal starches such as corn starch, tapioca starch, potato starch, and other potato starches. Among these starches, tapioca starch is preferred. The starch may also be a processed starch obtained by further cross-linking the above-mentioned starches with phosphate. The amount of starch used is not particularly limited, but is preferably up to 3% by mass based on the soy milk.

[0035] In the above-mentioned method for producing tofu of the present invention, xanthan gum and / or gellan gum and transglutaminase are added to the raw material containing at least soybean protein, and other food ingredients such as dextrin and dietary fiber may be added together with or separately from the starch.

[0036] In producing the tofu of the present invention, the following components (a) to (b) are used. (a) Xanthan gum and / or gellan gum (b) Transglutaminase A tofu or tofu-like food additive kit containing the component (c) may also be used. (c) starch The kit may further include a delayed-acting coagulant and / or a delayed-acting coagulant. The amount of each component may be appropriately set according to the purpose, and each component may be in either powder or liquid form. Furthermore, these kits may include other food materials as described above.

[0037] After adding the delayed-acting coagulant and / or delayed-acting coagulant, xanthan gum and / or gellan gum, and transglutaminase to the raw material containing at least soybean protein as described above, these are appropriately stirred to disperse, placed in a mold, and allowed to mature (cool) to produce tofu or tofu-like food.

[0038] In the above, if the tofu is aged in the mold, silken tofu or a silken tofu-like food is obtained, whereas if the tofu is aged for a short time after being placed in the mold, it is crumbled and placed again in a mold, and aged with a weight placed on top to obtain firm tofu or a firm tofu-like food.

[0039] The tofu of the present invention thus obtained can be torn into fibrous pieces. Specifically, the tofu of the present invention can be torn into a fixed direction because it has a muscle tissue-like structure, i.e., a specific structure in which fibers are aligned in a fixed direction (so-called crab-shaped fish cake shape) (see FIG. 1). More specifically, when the tofu of the present invention is picked up by hand and slowly divided, it is torn neatly, and the specific structure can be confirmed.

[0040] Since the tofu of the present invention has the above-mentioned structure, it has the inherent flavor of tofu, is smooth, fresh, juicy, and crisp, has a high yield, has little syneresis even after many days, and is good at soaking up soup.

[0041] Furthermore, by deep-frying the tofu of the present invention, thick fried tofu or a food similar to thick fried tofu, silken thick fried tofu or a food similar to silken thick fried tofu, cotton thick fried tofu or a food similar to cotton thick fried tofu can be obtained. The temperature of the oil is not particularly limited, but is about 160 to 200° C. The deep-frying time can be appropriately set in consideration of the color of the finished product.

[0042] The tofu of the present invention thus obtained is fried in oil to produce deep-fried tofu or deep-fried tofu-like foods, which also have the same tearable property as the tofu of the present invention, but the tearability is particularly good.

[0043] The tofu of the present invention and deep-fried tofu or deep-fried tofu-like foods prepared by deep-frying the tofu of the present invention can be used in a variety of foods in the same manner as conventional tofu. EXAMPLES

[0044] The present invention will be described in detail below by way of examples, but the present invention is not limited to these examples in any way.

[0045] Examples 1 to 20 and Comparative Examples 1 to 15 Tofu production: <Preparation of adjustment solution> Various preparations were prepared by dispersing or dissolving each of the following in 1 liter of water: xanthan gum (Xn) from Minute GR (containing 80% xanthan gum by mass, manufactured by DPS Gokyo Food & Chemical Co., Ltd.); gellan gum (Ge) from Kelcogel HM (manufactured by DPS Gokyo Food & Chemical Co., Ltd.); transglutaminase (TG) from Activa Supercard (transglutaminase 0.2% by mass, titer 20 units / g, manufactured by Ajinomoto Co., Inc.); tapioca starch (Ta) from Setsuka (manufactured by Matsutani Chemical Industry Co., Ltd.); and phosphate cross-linked starch (Ph) from Aquacut (registered trademark) (manufactured by Ako Kasei Co., Ltd.).

[0046] <Production of silken tofu and silken fried tofu> To 10 liters of soy milk (soybeans: domestic Fukuyutaka, Brix. 12.5) at 65°C obtained by a conventional method, 1 liter of various adjustment liquids was added to make a total of 11 liters, and 60 g of emulsified bittern Magnesfine AT (30 g in terms of magnesium chloride hexahydrate, 0.3% by mass of soy milk) was dispersed as a delayed-acting coagulant using a System Mug (model: TK-40, manufactured by Earth System 21) to obtain a dispersed mixture. The dispersion with soy milk was performed with a mixing time of 19 seconds and a stirring speed of 5,000 rpm. 30 g of calcium sulfate and glucono delta lactone (GDL) (0.3% by mass of soy milk) were used as delayed-acting coagulants, dispersed or dissolved in a small amount of water, added to soy milk, and dispersed under the same conditions. 30 g of magnesium chloride hexahydrate (0.3% by mass of soy milk) was used as a fast-acting coagulant, dissolved in a small amount of water, added to soy milk, and dispersed under the same conditions. 10 liters of this dispersion mixture was poured into a mold box (350mm x 360mm x 150mm) and aged for 20 minutes, then cut into 40 equal pieces and removed, half of which (20 pieces) were individually packed in packaging containers to make silken tofu, and the remaining half (20 pieces) were fried in 180°C frying oil for 3 minutes, drained for 2 minutes, and then individually packed in packaging containers to make silken tofu.

[0047] <Production of firm tofu and deep-fried tofu> The same process was carried out as in the silken tofu manufacturing process above, with 10 liters of the dispersed mixture poured into a box mold, and after aging for 10 minutes, it was broken up with a spatula in the usual way and weighted down for secondary molding. After another 10 minutes, it was cut into 40 equal pieces and removed, and half of the pieces (20 pieces) were packed in packaging containers to make cotton tofu. The remaining half (20 pieces) were fried in 180°C frying oil for 3 minutes, drained for 2 minutes, and then individually packed in packaging containers to make cotton tofu.

[0048] The type of coagulant and the composition of the adjusting solution used in each of the Examples and Comparative Examples are shown in Table 1. [Table 1]

[0049] <Evaluation method and results> 20 packs of silken tofu and silken thick tofu, and 20 packs of cotton tofu and cotton thick tofu were divided into 10 packs each and stored at 5℃ for 24 hours (1 day) and 120 hours (5 days). After 1 hour of storage, the packs were taken out to room temperature and evaluated for flavor, texture, and syneresis. However, syneresis evaluation was omitted for thick tofu, since it contains little water to begin with. To evaluate flavor absorption, one pack was cut in half, immersed in boiled oden soup containing 20g of oden base (manufactured by S&B Foods) in 1 liter of water, and then removed for 5 minutes to evaluate flavor. For cotton tofu, yield was also measured. The results for silken tofu and silken thick tofu are shown in Table 2, and those for cotton tofu and cotton thick tofu are shown in Table 3.

[0050] <Flavor and texture evaluation criteria> Tofu made without additives and using only emulsified bittern (Comparative Example 1) was used as a control, and flavor and texture were evaluated according to the following criteria, with the most common evaluation, or the lowest evaluation in cases where the number of evaluations was the same, being shown in Table 2. The panel consisted of a total of 10 people: 1 in their teens, 2 in their 20s, 2 in their 30s, 2 in their 40s, 1 in their 50s, and 2 in their 60s.

[0051] (Evaluation)(Content) ◎: Much better than Comparative Example 1 ○: Better than Comparative Example 1 △: Equivalent to Comparative Example 1 ×: Worse than Comparative Example 1

[0052] <Method of measuring syneresis> The total weight and the weight of separated water were measured for silken tofu and silken fried tofu that had been packed and stored at 5°C for one day (24 hours), and for silken tofu and silken fried tofu that had been stored for five days (120 hours). The weight of water was divided by the total weight to calculate the separation rate (%), and the results are shown in Table 2.

[0053] <Method of measuring the yield of firm tofu> The weights of 20 packs of firm tofu and 20 packs of silken tofu were measured at the time of packing, and the weight of firm tofu was divided by the weight of silken tofu to give a percentage, which was used as the yield of firm tofu. This corresponds to the percentage of loss during the secondary forming process of breaking down firm tofu with a spatula and placing a weight on it, and the results are shown in Table 3.

[0054] <Overall evaluation criteria> The flavor, texture, and water release of silken tofu and silken fried tofu were considered over time, and the most common rating, or the lowest rating if the number of ratings was the same, was used as the overall rating, with comments on texture and flavor penetration, etc., shown in Table 2. The flavor, texture, and yield of firm tofu and fried tofu were considered over time, and the most common rating, or the lowest rating if the number of ratings was the same, was used as the overall rating, and these are shown in Table 3.

[0055] (Evaluation)(Content) ◎: Much better than Comparative Example 1 ○: Better than Comparative Example 1 △: Equivalent to Comparative Example 1 ×: Worse than Comparative Example 1 or no commercial value

[0056] [Table 2]

[0057] [Table 3]

[0058] As is clear from Tables 2 and 3, when a delayed-acting coagulant (emulsified bittern) or a delayed-acting coagulant (clear powder, GDL) was used as a coagulant, a combination of a thickener such as xanthan gum and / or gellan gum with transglutaminase produced a new texture that was smooth, fresh, juicy, and crisp, as well as the original savory flavor of soybeans. For silken tofu and silken raw tofu, the syneresis was only 2.0% or less even after 5 days, and good-looking tofu and silken raw tofu were obtained. When starch was added to this, the syneresis over time was further reduced. Furthermore, for cotton tofu, the yield was very good, at over 80%. Furthermore, all of these tofus had a unique structure in which the fibers were aligned in a certain direction, and could be torn in a certain direction. However, when a fast-acting coagulant was used, the tofu structure was poor, and the flavor and texture were not good.

[0059] The combination of the thickeners xanthan gum and / or gellan gum with transglutaminase creates a specific structure in tofu that uses a delayed-acting coagulant or delayed-acting coagulant, which results in a new texture and good flavor absorption in silken tofu and silken fried tofu, and is also thought to have led to improved yields in cotton tofu. The specific structure is muscle tissue-like, that is, a specific structure that is fibrous and aligned in a certain direction (so-called crab-shaped fish cake). This can be easily seen by looking at Figure 1, where the silken fried tofu from Example 2 is torn by hand, and Figure 2, where the silken fried tofu from Comparative Example 1 is torn by hand.

[0060] When a delayed-acting coagulant or delayed-acting coagulant is used, it gradually reacts with magnesium, calcium, or organic acid ions in soy milk and soy milk proteins to form a thermally irreversible gel, but a coarse three-dimensional network is formed due to partial reactions. Therefore, the flavor immediately after production is good because the coarse three-dimensional network envelops the water-soluble umami components of the tofu. However, when it changes over time or is subjected to secondary processing, the water-soluble umami components leak out of the coarse three-dimensional network, which leads to a lot of water separation in silken tofu and silken deep-fried tofu, and a decrease in yield in cotton tofu.

[0061] Transglutaminase modifies colloidal soybean granular proteins and crosslinks lysine-glutamic acid to create a three-dimensional network, which is fundamentally different from the three-dimensional network formed by ionic protein coagulation reactions, that is, the difference between an ion-mediated protein network and an amino acid crosslinked network.

[0062] However, when xanthan gum and / or gellan gum and transglutaminase are used in combination with soy milk in the tofu manufacturing method of the present invention, it is presumed that a coexisting gel network is formed in which the ion network and the amino acid crosslinking network gradually influence each other. This network is unique, and the tofu develops into a crab-shaped kamaboko structure (see Figure 1) that tears in the same direction, resulting in a new, never-before-seen texture that is fresh and crisp, and reduces syneresis. This syneresis prevention effect is further improved when starch is present.

[0063] In other words, if we take a sponge as an example, the crab-shaped sponge walls that split in the same direction are a three-dimensional structure of soy protein, and it is presumed that the polymeric xanthan gum and / or gellan gum dissolve in the water contained in the sponge and form a weak coexisting network with the soy protein sponge walls. Therefore, there is little water separation due to partial impacts during secondary processing or changes over time, but when eaten, the water-soluble umami components that were trapped are released all at once by the cutting action of chewing, resulting in a fresh, juicy taste and the original flavor of soybeans.

[0064] In particular, in hot pot dishes, oden, and yudofu using silken tofu and deep-fried tofu, the shock of heating replaces the water trapped in the tofu tissue with soup, making it easier for the soup to soak into the fibrous tissue, which is thought to result in good flavor absorption.

[0065] Example 21 Additive kit for tofu or tofu-like foods: An additive kit for splittable tofu or tofu-like foods was prepared, comprising the following components (a) to (b). (a) 1,000 g xanthan gum and / or gellan gum (b) Transglutaminase 5g (50,000U) Other food ingredients (dextrin) 2,500g

[0066] Example 22 Additive kit for tofu or tofu-like foods: An additive kit for splittable tofu or tofu-like foods was prepared, comprising the following components (a) to (c). (a) 1,000 g xanthan gum and / or gellan gum (b) Transglutaminase 5g (50,000U) (c) Starch 20,000g Other food ingredients (dextrin) 2,500g

[0067] Example 23 Dairy-flavored tofu-like food: 100 g of skim milk powder (manufactured by Yotsuba Dairy Products Co., Ltd.) was added to 10 L of soy milk and dissolved, and the mixture was heated to 70°C. 1 L of the preparation solution of Example 17 (containing 5 g of Xn, 500 U of TG, and 200 g of Ta) and 30 g of GDL as a coagulant were then mixed and left to mature, yielding a milk-flavored tofu-like food with a new texture. [Industrial Applicability]

[0068] The tofu of the present invention and deep-fried tofu or deep-fried tofu-like foods prepared by deep-frying the tofu of the present invention can be used in a variety of foods in the same manner as conventional tofu. That's all

Claims

1. A method for producing tofu or a tofu-like food containing at least soy protein, using a delayed-acting coagulant obtained by emulsifying or dispersing one or more inorganic salts selected from magnesium chloride, magnesium sulfate and calcium chloride with a polyhydric alcohol fatty acid ester in a raw material containing at least soy protein, or a delayed-acting coagulant which is calcium sulfate and / or glucono-delta-lactone, comprising adding xanthan gum and / or gellan gum and transglutaminase to the raw material.

2. 2. The method for producing tofu or tofu-like food containing at least soybean protein according to claim 1, further comprising adding starch to the raw material.

3. 3. The method for producing tofu or tofu-like food containing at least soybean protein according to claim 1 or 2, wherein the raw material is soybean milk.

4. 4. The method for producing tofu or tofu-like food containing at least soy protein according to claim 3, wherein the total amount of xanthan gum and / or gellan gum used in the soy milk is 0.01 to 0.2% by mass.

5. 5. The method for producing tofu or tofu-like food containing at least soybean protein according to claim 3 or 4, wherein the transglutaminase used in the soybean milk is 1 to 100 units per liter of soybean milk.

6. A method for producing deep-fried tofu or a deep-fried tofu-like food, comprising deep-frying in oil the tofu or tofu-like food containing at least soy protein produced by the method for producing tofu or a tofu-like food containing at least soy protein according to any one of claims 1 to 5.

7. The following components (a) to (c) (a) Xanthan gum and / or gellan gum (b) Transglutaminase (c) Starch An additive kit for splittable tofu or tofu-like foods, comprising at least soy protein, comprising:

8. 6. Tofu or a tofu-like food containing at least soy protein, which is produced by the method for producing tofu or a tofu-like food containing at least soy protein according to any one of claims 1 to 5, characterized in that a unidirectional fibrous structure is formed and the tofu or tofu-like food is torn into fibers.

9. 9. A deep-fried tofu or deep-fried tofu-like food obtained by deep-frying the tofu or tofu-like food containing at least the soybean protein according to claim 8.

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