Tofu coagulant

Abstract

To provide a tofu (soybean curd) coagulant that can yield a tofu having excellent resilience and having excellent internal phase homogeneity and smooth texture by using about the same amount as a conventional sustained release coagulant, regardless of the high or low Brix value of soymilk used as raw material.SOLUTION: Provided is a tofu coagulant, which is a tofu coagulant containing an oily component, a lipophilic emulsifier, and an aqueous component, and in which the total of each contained amount of the oil component and the lipophilic emulsifier in the tofu coagulant is 52 to 75 mass%, and the ratio of magnesium chloride in the aqueous component is 30 to 44 mass%.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a tofu coagulant and a method for producing tofu. [Background technology]

[0002] Tofu is produced by adding a coagulant to soy milk to cross-link proteins and gel them. The network structure formed by cross-linking proteins holds many water molecules, which gives tofu its characteristic elasticity and freshness. Nigari, which is mainly composed of magnesium chloride, has long been used as a coagulant. Magnesium chloride imparts a moderate sweetness to tofu, so by using magnesium chloride, it is possible to produce tofu with a good flavor. On the other hand, magnesium chloride has a fast-acting coagulating action, and the coagulation reaction progresses quickly before it can be uniformly diffused in the soy milk. Therefore, it is said that skilled techniques are required to obtain high-quality tofu with a highly uniform gel structure using magnesium chloride as a coagulant. As the coagulant, other than magnesium chloride, inorganic salts such as magnesium sulfate, calcium chloride, calcium sulfate, etc. are known to exhibit a coagulating effect on soy milk.

[0003] In order to more easily produce tofu with a uniform gel texture using inorganic salts as coagulating components, it is known to prepare an inorganic salt sustained-release preparation (slow-release coagulant) and add such a preparation to soy milk to produce tofu. For example, Patent Document 1 describes a method for producing tofu, in which an emulsion coagulant containing fats and oils, an emulsifier, water, and an inorganic metal salt and having an average particle size of 0.5 to 5 μm is dispersed in soy milk to form a W / O / W type emulsion state having an average dispersed particle size of 5 to 120 μm after dispersion, and then a coagulation reaction is carried out. Patent Document 2 describes a W / O type emulsion coagulant using bittern, in which the magnesium chloride concentration in the agent system is 20-40% by weight, the magnesium chloride concentration in the aqueous phase is 40-70% by weight, the W / O ratio of the emulsion is 40 / 60-65 / 35, and the blending amount of polyglycerol fatty acid ester in the agent system is 3-8% by weight. Furthermore, Patent Document 3 describes a tofu coagulant consisting of a water-in-oil emulsion composition having an oil phase containing fats and oils and a lipophilic emulsifier, and an aqueous phase containing potassium, sodium and magnesium chloride, in which the magnesium chloride content in the tofu coagulant is 14.0 to 26.0 mass%, the potassium and sodium content in total is 0.05 to 0.25 mass%, and the potassium content / sodium content is 1 / 4 to 1 / 1 in mass ratio. Patent Document 4 describes a method for producing tofu in which a bittern-dispersed coagulant is dispersed in high-temperature soymilk to carry out a coagulation reaction, in which the temperature of the soymilk used for coagulation is controlled within a range of ±10°C of the coagulation start temperature of the soymilk, and the solubility of the bittern-dispersed coagulant in the soymilk is controlled so that the amount of magnesium chloride dissolved in the soymilk one minute after dispersion is 60% by weight or less, and the amount dissolved in the soymilk is 65 to 100% by weight after 10 minutes of dispersion. Furthermore, Patent Document 5 describes a tofu coagulant composition comprising (a) an inorganic salt-based coagulant, (b) a polyglycerol condensed ricinoleic acid ester, (c) lecithin and / or a glycerol diacetyltartaric acid fatty acid ester, and (d) an oil component. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 11-98970 [Patent Document 2] JP 2000-32942 A [Patent Document 3] JP 2019-154440 A [Patent Document 4] Japanese Patent Application Publication No. 11-332497 [Patent Document 5] International Publication No. 2014 / 208331 Summary of the Invention [Problem to be solved by the invention]

[0005] In the production of tofu using conventional slow-release coagulants as described in the above Patent Documents 1 to 5, soy milk with a relatively high soluble solid content such as protein (for example, a Brix value of about 12) has been used as a raw material. By using soy milk with a high Brix value (high Brix soy milk), the crosslink density of proteins can be sufficiently increased even with the use of a small amount of slow-release coagulant in which fats and oils and emulsifiers do not significantly affect the flavor of the tofu, and tofu with excellent flavor and texture can be obtained. On the other hand, when soy milk with a low Brix value (low Brix soy milk) is used, it is difficult to achieve both excellent flavor and texture using conventional slow-release coagulants. In other words, if only a small amount of slow-release coagulant is used in which fats and oils and emulsifiers do not substantially affect the flavor of the tofu, a sufficient crosslinking structure cannot be introduced into the soy milk, and as a result, the tofu obtained is difficult to maintain its shape itself. Even if tofu that maintains its shape is obtained, its elasticity is weak and the internal phase is non-uniform, resulting in a poor smoothness felt in the mouth when eaten.

[0006] The types of soybeans are diverse worldwide, and the Brix value of the resulting soy milk also differs depending on the type of soybean. Therefore, if it were possible to stably coagulate soy milk with a small amount of slow-release coagulant in tofu production, regardless of the Brix value of the soy milk, the range of sources from which soybeans or soy milk can be sourced would be broadened, and the variety of tofu flavors and other aspects would increase, which would contribute to the expansion of the tofu market. There are also attempts to produce tofu with new flavors by adding flavorings to soy milk. In this case, the soy milk is diluted by the incorporation of flavorings. In other words, the same coagulation problems as described above may occur. From this perspective, there is a demand for technology that uses a small amount of coagulant for soy milk with a wide range of Brix values ​​to produce high-quality tofu with excellent elasticity and internal uniformity.

[0007] The present invention aims to realize a technology that enables the production of tofu with excellent elasticity, excellent internal phase uniformity, and a smooth texture, regardless of the Brix value of the raw soy milk, by using a small amount of a sustained-release coagulant equivalent to that of a conventional sustained-release coagulant, from the viewpoint of the composition or characteristics of the sustained-release coagulant and from the viewpoint of controlling the dispersibility of the sustained-release coagulant in soy milk. [Means for solving the problem]

[0008] In one aspect, the present invention provides the following tofu coagulant. A tofu coagulant containing an oily component, a lipophilic emulsifier, and an aqueous component, wherein the total content of the oily component and the lipophilic emulsifier in the tofu coagulant is 52-75% by mass, and the ratio of magnesium chloride in the aqueous component is 30-44% by mass. This invention relating to the tofu coagulant is also referred to as "the invention according to the first embodiment" or "the coagulant according to the first embodiment" in this specification.

[0009] In another aspect of the present invention, there is provided the following tofu coagulant. A tofu coagulant containing an oily component, a lipophilic emulsifier, and an aqueous component, wherein the aqueous component contains magnesium chloride, and when the tofu coagulant is dispersed in soy milk under the following dispersion conditions, the tofu coagulant is in the following dispersed state in the dispersion liquid 1 minute after the end of the dispersion treatment. <Dispersion conditions> Soy milk with a Brix value of 1 and the tofu coagulant are mixed so that the ratio of magnesium chloride to the total content of the soy milk and the tofu coagulant is 0.14 mass%, and the tofu coagulant is dispersed in the soy milk by dispersing the mixture in a milder at a temperature of 85°C, a rotation speed of 4000 rpm and a flow rate of 1 L / min. <Dispersed state> The median diameter of dispersed particles in the tofu coagulant is 80 μm or less, and the magnesium chloride concentration in the soy milk is 0.005 mass% or more. This invention relating to a tofu coagulant is also referred to as "the invention according to the second embodiment" or "the coagulant according to the second embodiment" in this specification.

[0010] In yet another aspect of the present invention, there is provided the following method for producing tofu. A method for producing tofu, comprising dispersing a tofu coagulant containing an oily component, a lipophilic emulsifier, and an aqueous component in soy milk, wherein the aqueous component contains magnesium chloride, and the tofu coagulant is dispersed in the soy milk under the following stirring conditions: <Mixing conditions> When soy milk with a Brix value of 1 and the tofu coagulant are mixed so that the ratio of magnesium chloride in the total content of the soy milk and the tofu coagulant is 0.14% by mass, and then subjected to a dispersion process to disperse the tofu coagulant in the soy milk, the stirring conditions are such that the median diameter of dispersed particles of the tofu coagulant in the dispersion liquid one minute after the end of the dispersion process is 80 μm or less, and the magnesium chloride concentration in the soy milk is 0.005% by mass or more. This invention relating to a method for producing tofu is also referred to as "the invention according to the third embodiment" or "the production method according to the third embodiment" in this specification. Effect of the Invention

[0011] The tofu coagulant of the present invention is dispersed in soy milk and coagulated, and by using a small amount of the tofu coagulant similar to that of conventional slow-release coagulants, it is possible to obtain tofu with excellent elasticity, excellent internal phase uniformity, and a smooth texture, regardless of the Brix value of the soy milk used as a raw material. Furthermore, according to the tofu manufacturing method of the present invention, by using a small amount of a sustained-release coagulant similar to that used in the past, it is possible to obtain tofu that has excellent elasticity, excellent internal phase uniformity, and a smooth texture, regardless of the Brix value of the soymilk used as a raw material. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] Preferred embodiments of the present invention will be described in the order of the first embodiment, the second embodiment, and the third embodiment.

[0013] The coagulant according to the first embodiment of the present invention contains an oil component, a lipophilic emulsifier, and an aqueous component. The aqueous component contains a specific amount of magnesium chloride as a coagulant component, as described below.

[0014] The oil component is a component that is incompatible with water. Incompatible with water means that it is not substantially soluble in water. In other words, when mixed with water, the oil component and water are in a phase-separated state. The oily component may be, for example, fats and oils, and may also be a polyhydric alcohol fatty acid ester other than triacylglycerol. That is, one or more selected from edible animal fats and oils, edible vegetable fats and oils, and esters of polyhydric alcohols and fatty acids (excluding triacylglycerol and polyglycerol condensed ricinoleic acid ester) may be used as the oily component. Among them, the oily component is preferably a liquid fat at 20°C, and more preferably a liquid fat at 5°C from the viewpoint of the stability of the coagulant. In this specification, "a liquid fat at 20°C" means a fat having a solid fat content of 1% by mass or less at 20°C. In addition, "a liquid fat at 5°C" means a fat having a solid fat content of 1% by mass or less at 5°C. The solid fat content of the fats and oils is measured according to the method described in 2.2.9 Solid Fat Content NMR Method in the Standard Method for Analysis of Fats and Oils established by the Japan Oil Chemists' Association. Examples of the vegetable oils and fats include soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, palm oil, rice oil, sunflower oil, sesame oil, etc., or their hardened oils, their interesterified oils, or their fractionated oils, and one or more types of oils and fats selected from these oils and fats can be used. Examples of the animal oils and fats include lard, beef tallow, etc., and one or more types of oils and fats selected from these oils and fats can be used. The polyhydric alcohol constituting the ester of the polyhydric alcohol and the fatty acid is preferably one or more selected from propylene glycol, glycerin, polyglycerin, sorbitol and sorbitan. The ester of the polyhydric alcohol and the fatty acid is preferably a propylene glycol diester compound. The fatty acid constituting the ester of the polyhydric alcohol and the fatty acid is not particularly limited as long as it is a fatty acid originating from edible animal and vegetable fats and oils, and examples thereof include one or more selected from caprylic acid, capric acid, lauric acid, myristic acid, stearic acid, oleic acid, linoleic acid, and erucic acid. The ester of the polyhydric alcohol and the fatty acid can be prepared by a conventional esterification reaction or the like.

[0015] In the coagulant according to the first embodiment, the content of the oily component in the coagulant is preferably 50% by mass or more, more preferably 52% by mass or more, even more preferably 55% by mass or more, and particularly preferably 57% by mass or more, from the viewpoint of improving the texture of the tofu obtained. Also, from the viewpoint of the flavor of the tofu, the content of the oily component in the coagulant is preferably 74% by mass or less, more preferably 72% by mass or less, and even more preferably 70% by mass or less.

[0016] The oil component preferably contains the above-mentioned oils and fats. When the oil component contains components other than the above-mentioned oils and fats, the remainder excluding the oils and fats may contain, for example, one or more selected from colorants, antioxidants, seasonings, strengthening agents, etc. From the viewpoint of the flavor of tofu, the ratio of the fats and oils in the oily component is preferably 40% by mass or more, more preferably 60% by mass or more, even more preferably 70% by mass or more, even more preferably 85% by mass or more, particularly preferably 90% by mass or more, and also preferably 95% by mass or more. It is also preferable that the oily component consists of the fats and oils.

[0017] The lipophilic emulsifier is an emulsifier having an HLB value of not more than 9, and preferably an emulsifier having an HLB value of not more than 8. The HLB value is a value calculated by the Griffin method (W.C. Griffin, J. Soc. Cosmetic. Chemists., 1, 311 (1949)) represented by the following formula. HLB = 20 x (molecular weight of hydrophilic group) / (molecular weight of surfactant) Examples of the lipophilic emulsifier include polyglycerol condensed ricinoleic acid ester (PGPR), glycerol fatty acid ester, polyglycerol fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, and sucrose fatty acid ester. From the viewpoint of emulsion stability of the coagulant, the lipophilic emulsifier preferably contains polyglycerol condensed ricinoleic acid ester. The ratio of PGPR in the lipophilic emulsifier is preferably 50% by mass or more, more preferably 70% by mass or more, even more preferably 80% by mass or more, and even more preferably 90% by mass or more. More preferably, all of the lipophilic emulsifiers are PGPR. When the lipophilic emulsifier contains PGPR, one type of PGPR may be contained, or two or more types of PGPR may be contained. In the coagulant according to the first embodiment, the content of the lipophilic emulsifier in the coagulant is preferably 0.1 to 10 mass %, more preferably 0.5 to 8 mass %, and further preferably 1 to 6 mass %, from the viewpoint of stability of the coagulant.

[0018] A preferred PGPR as a lipophilic emulsifier will be described. There is no particular limit to the number of glycerin units in the glycerin polymer constituting the PGPR. In consideration of emulsion stability, the above-mentioned glycerin polymerization degree (average polymerization degree) is preferably 4 to 6. From the same viewpoint, the condensed ricinoleic acid in the PGPR preferably has a structure in which 2 to 5 molecules of ricinoleic acid are condensed.

[0019] The degree of glycerol polymerization of polyglycerol is calculated based on the hydroxyl value according to the following formula (3). MW=74n+18...Formula (1) OHV=56110(n+2) / MW...Equation (2) n=(112220-18OHV) / (74OHV-56110)...Equation (3) MW: average molecular weight of polyglycerol n: Polyglycerol polymerization degree (average polymerization degree) OHV: Hydroxyl value of polyglycerol

[0020] The lipophilic emulsifier can be synthesized by a conventional method and is commercially available. For example, commercially available PGPR products include Sunsoft No. 818SK (trade name, manufactured by Taiyo Kagaku Co., Ltd.), Sunsoft No. 818R (trade name, manufactured by Taiyo Kagaku Co., Ltd.), Sunsoft No. 818DG (trade name, manufactured by Taiyo Kagaku Co., Ltd.), SY Glystar CR-500 (trade name, manufactured by Sakamoto Pharmaceutical Co., Ltd.), and Poem PR-300 (trade name, manufactured by Riken Vitamin Co., Ltd.).

[0021] In the coagulant according to the first embodiment, the total content of the oily component and the lipophilic emulsifier in the coagulant is 52 to 75% by mass. By setting the content within this range, the dispersibility in soy milk can be improved, the obtained tofu can have excellent elasticity, and the coagulated state can be made more uniform, resulting in a smoother texture. From the viewpoint of the uniformity of the internal phase of the tofu, the total content of the oily component and the lipophilic emulsifier in the coagulant is preferably 55% by mass or more, more preferably 57% by mass or more, and even more preferably 60% by mass or more. In addition, from the viewpoint of the flavor of the tofu, the total content of the oily component and the lipophilic emulsifier in the coagulant is preferably 74% by mass or less, more preferably 73% by mass or less, and even more preferably 72% by mass or less.

[0022] The aqueous component means water or a water-soluble component having a solubility in water of 10 g / 100 g-H2O or more at 25°C (the limit amount that can be dissolved in 100 g of water at 25°C is 10 g). The aqueous component contains magnesium chloride, which is a water-soluble component, and the ratio of magnesium chloride in the aqueous component is 30 to 44 mass%. By setting the ratio of magnesium chloride in the aqueous component within the above range, the coagulation state of the obtained tofu can be made more uniform and the texture can be made smoother. In the present invention, the content of magnesium chloride is the content in terms of anhydrous. For example, when magnesium chloride is contained by blending MgCl2·6H2O (magnesium chloride hexahydrate), the content of magnesium chloride is the content of MgCl2, and 6H2O constitutes water in the aqueous component. In the coagulant according to the first embodiment, the ratio of magnesium chloride in the aqueous component of the coagulant is 30% by mass or more, preferably 32% by mass or more, and more preferably 34% by mass or more, from the viewpoint of tofu elasticity. Also, from the viewpoint of tofu flavor, the ratio of magnesium chloride in the aqueous component of the coagulant is 44% by mass or less, preferably 42% by mass or less, and more preferably 40% by mass or less. The magnesium chloride concentration in the aqueous component can be calculated from the amount blended, or can be quantified using the method described in the "Magnesium Chloride" section of the "8th Edition of the Japanese Standards for Food Additives."

[0023] The aqueous component preferably contains water in addition to magnesium chloride. The proportion of water in the aqueous component depends on the form of the coagulant, but is usually 53% by mass or more, and preferably 56% by mass or more. The proportion of water in the aqueous component is usually 70% by mass or less, and preferably 67% by mass or less. When the aqueous component contains components other than magnesium chloride and water, the remainder of the aqueous component excluding magnesium chloride and water may contain water-soluble components such as inorganic salts having a coagulating effect. The aqueous component is preferably composed of magnesium chloride and water.

[0024] The solidifying agent according to the first embodiment preferably comprises an oily component, a lipophilic emulsifier, and an aqueous component.

[0025] The form of the coagulant according to the first embodiment is not particularly limited as long as it is a form in which an oily component, a lipophilic emulsifier, and an aqueous component are mixed. For example, it may be a form of a composition in which an oily component, a lipophilic emulsifier, and an aqueous component are uniformly mixed, or it is also preferable to make it a form of a water-in-oil type emulsion composition. It is also preferable to make it a form in which at least a part of free water, etc. is removed by subjecting the water-in-oil type emulsion composition to a drying treatment (such as drying under reduced pressure).

[0026] Next, a method for preparing the coagulant according to the first embodiment will be described. When the coagulant according to the first embodiment of the present invention is obtained as an oil-in-water emulsion composition, the aqueous component and the oil composition containing an oil component and a lipophilic emulsifier are emulsified and dispersed in a water-in-oil (W / O) emulsion to obtain the coagulant according to the first embodiment. In the obtained emulsion composition, the aqueous component constitutes the aqueous phase, and the oil component constitutes the oil phase. The lipophilic emulsifier functions as an emulsifier that emulsifies and disperses the aqueous component in the oil component. When the coagulant according to the first embodiment is in the form of an oil-in-water emulsion composition, the coagulant according to the first embodiment can be obtained by emulsifying and dispersing the aqueous component in a water-in-oil emulsion by a normal emulsification and dispersion method, except for applying the component composition specified in the present invention. In addition, the obtained oil-in-water emulsion composition can be dried, for example, by subjecting it to a reduced pressure treatment, to obtain the coagulant according to the first embodiment. The coagulant according to the first embodiment can also be prepared by simply mixing the components. That is, it is also preferable to prepare a slurry in which magnesium chloride (preferably magnesium chloride hexahydrate) is dispersed in a solid state in the oil component. Such a slurry-form coagulant is known per se, and the slurry-form coagulant according to the first embodiment (S / O type coagulant) can be obtained by a conventional method, except for applying the component composition specified in the present invention.

[0027] The coagulant according to the first embodiment can be uniformly dispersed in soy milk as small particles at a high particle density (in a state where a large number of dispersed particles are present) even when dispersed in soy milk under relatively mild conditions, and can gradually release magnesium chloride at a moderate release rate. As a result, it is considered that it is possible to obtain tofu that is elastic, has a uniform internal phase, and has a smooth texture regardless of the Brix value, by sufficiently increasing the crosslinking point density of soy milk. That is, in addition to soy milk with a high Brix value that has been conventionally used as a raw material soy milk, soy milk with a low Brix value (for example, a Brix value of 10 or less, 9 or less, or 8 or less) can also be used as a raw material. Therefore, the range of choices for soybeans or soy milk suppliers is expanded, and it also contributes to the creation of variations in the flavor of tofu. The Brix value of soy milk to which the coagulant according to the first embodiment is applied can be, for example, 5 to 14, preferably 6 to 13, and also preferably 7 to 13, from the viewpoint of soy milk that has conventionally been used as a raw material. From the viewpoint of soymilk having a low Brix value, the Brix value can be, for example, 5-12, preferably 6-11, more preferably 7-10, and even more preferably 7-9. The production of tofu using the coagulant according to the first embodiment will be described later together with the production of tofu using the coagulant according to the second embodiment.

[0028] Next, a coagulant according to a second embodiment of the present invention will be described. The coagulant according to the second embodiment of the present invention contains an oil component, a lipophilic emulsifier, and an aqueous component. The aqueous component contains magnesium chloride as a coagulant. When the tofu coagulant according to the second embodiment is dispersed in soy milk under the following <dispersion conditions>, the tofu coagulant becomes the following <dispersion state> in the dispersion liquid 1 minute after the end of the dispersion process.

[0029] <Dispersion conditions> Soymilk with a Brix value of 1 and the tofu coagulant are mixed so that the ratio of magnesium chloride to the total content of the soymilk and the tofu coagulant is 0.14% by mass, and a milder is used to disperse the tofu coagulant in the soymilk at a temperature of 85°C (this is the temperature of the soymilk with a Brix value of 1 at the start of the dispersion process, and also the temperature of the soymilk while it is being dispersed by the milder) at a rotation speed of 4000 rpm and a flow rate of 1 L / min (the liquid thus obtained, in which the coagulant is dispersed in the soymilk, is also referred to as the "dispersion liquid").

[0030] The above-mentioned "milder" is a device that is widely used for emulsification and dispersion, and in this invention, we use the MDN303V manufactured by Pacific Machinery Works, Ltd. In addition, we use three stages of G / M / F as the rotor / stator.

[0031] <Dispersed state> The median diameter of dispersed particles in the tofu coagulant is 80 μm or less, and the magnesium chloride concentration in the soy milk is 0.005 mass% or more.

[0032] The median diameter can be determined by the method described in the Examples below. The magnesium chloride concentration in soymilk is the concentration of magnesium chloride dissolved in soymilk (released into soymilk). The dissolved magnesium chloride concentration can be determined based on electrical conductivity. Details are as described in the Examples below. The same applies to the "magnesium chloride concentration in soymilk" in the production method according to the third embodiment described below. In the present invention, the "dispersion liquid 1 minute after the end of the dispersion treatment" specifically refers to the dispersion liquid collected 1 minute after the start of collection (0 seconds after the start of collection) when the dispersion liquid discharged from the outlet of the Milder is continuously collected for 10 seconds. Therefore, the "dispersion liquid 1 minute after the end of the dispersion treatment" actually includes the dispersion liquid from 50 seconds after the end of the dispersion treatment to 1 minute after the end of the dispersion treatment. The magnesium chloride concentration in soymilk in the "dispersion liquid 1 minute after the end of the dispersion treatment" refers to the ratio (mass%) of the amount of magnesium chloride dissolved from the tofu coagulant into soymilk from the start of the dispersion treatment (the time of introduction into the inlet of the Milder) to 1 minute after the end of the dispersion treatment, in soymilk in the dispersion treatment. Therefore, the "magnesium chloride concentration in soymilk" in the "dispersion liquid 1 minute after the end of the dispersion treatment" does not include magnesium chloride derived from soymilk, nor does it include magnesium chloride remaining in the tofu coagulant without being dissolved into soymilk, and is determined based on the total amount of magnesium chloride dissolved from the tofu coagulant into soymilk from the start of the dispersion treatment to the end of the dispersion treatment and from the end of the dispersion treatment to 1 minute after the end of the dispersion treatment. As mentioned above, "1 minute after the end of the dispersion treatment" includes the range from 50 seconds to 1 minute after the end of the dispersion treatment.

[0033] The oily component, lipophilic emulsifier, and aqueous component used in the coagulant according to the second embodiment are the same as the oily component, lipophilic emulsifier, and aqueous component described in the coagulant according to the first embodiment, and the preferred composition of each component is also the same. In addition, the range of each content of the oily component, lipophilic emulsifier, and aqueous component in the coagulant can be preferably applied to the range of each content described in the coagulant according to the first embodiment.

[0034] In the above-mentioned <dispersed state>, the median diameter of the dispersed particles of the tofu coagulant is preferably 80 μm or less, more preferably 70 μm or less, and even more preferably 65 μm or less, from the viewpoint of uniformity of the inner phase of the tofu. Also, in the above-mentioned <dispersed state>, the median diameter of the dispersed particles of the tofu coagulant is usually 20 μm or more, and preferably 40 μm or more. Considering the relationship between the Brix value of soy milk and the dispersed particle size (median size) of the coagulant, it is considered that the dispersed particle size will be significantly larger when low-protein soy milk with a Brix value of 1 is used compared to when soy milk with a Brix value of 12, which is a common ingredient in tofu, is used, because the surfactant (protein) concentration is significantly lower and the viscosity of the soy milk is also low. For example, if the dispersed particle size is 10 μm when soy milk with a Brix value of 12 is used, it is considered that the dispersed particle size will be about 100 to 120 μm when dispersed in soy milk with a Brix value of 1 using the same coagulant.

[0035] In the above-mentioned "dispersed state", the magnesium chloride concentration in the soymilk is 0.005% by mass or more, preferably 0.006% by mass or more, and more preferably 0.007% by mass or more, from the viewpoint of uniformity of the inner phase of the tofu. In addition, from the viewpoint of obtaining more elastic tofu, the magnesium chloride concentration is preferably 0.100% by mass or less, more preferably 0.090% by mass or less, and also preferably 0.085% by mass or less.

[0036] The coagulant according to the second embodiment, like the coagulant according to the first embodiment, can be uniformly dispersed in soymilk as small particles with a high particle density even when dispersed in soymilk under relatively mild conditions, and can gradually release magnesium chloride at a moderate release rate. As a result, it is considered that it is possible to obtain tofu that is elastic, has a uniform internal phase, and has a smooth texture, regardless of the Brix value, by sufficiently increasing the crosslinking point density of soymilk. That is, in addition to soymilk with a high Brix value that has been conventionally used as raw soymilk, soymilk with a low Brix value (for example, a Brix value of 10 or less, 9 or less, or 8 or less) can also be used as a raw material, which widens the range of options for soybeans or soymilk suppliers, and also contributes to the creation of variations in the flavor of tofu. The Brix value of soymilk to which the coagulant according to the second embodiment is applied can be, for example, 5 to 14, preferably 6 to 13, and also preferably 7 to 13, from the viewpoint of soymilk that has conventionally been used as a raw material, like the coagulant according to the first embodiment. From the viewpoint of soymilk having a low Brix value, the Brix value can be, for example, 5-12, preferably 6-11, more preferably 7-10, and even more preferably 7-9.

[0037] The form of the coagulant according to the second embodiment can be the same as that of the coagulant according to the first embodiment, and the preferred form is also the same. That is, it may be in the form of a composition in which an oily component, a lipophilic emulsifier, and an aqueous component are uniformly mixed, or it is also preferable to make it in the form of a water-in-oil type emulsion composition. It is also preferable to make it in the form in which at least a part of free water, etc. is removed by subjecting the water-in-oil type emulsion composition to a drying treatment (such as drying under reduced pressure).

[0038] Next, the production of tofu using the coagulant according to the first or second embodiment will be described. The production of tofu using the coagulant according to the first or second embodiment can be carried out by a conventional method, except that the coagulant according to the first or second embodiment is used as the coagulant. That is, the tofu coagulant of the present invention is mixed with soymilk having a desired Brix value, and the mixture is subjected to a dispersion treatment (homogeneous stirring treatment) to disperse the coagulant in the soymilk, and the gradually eluted magnesium chloride acts to form a crosslinked structure in the protein in the soymilk, resulting in gelation, thereby obtaining tofu. This gelation can be promoted by subjecting the dispersion to an aging process at about 80 to 90°C for about 30 to 60 minutes. When producing tofu, it is preferable to mix and disperse soy milk and a coagulant for tofu so that the magnesium chloride content in the soy milk is about 0.1 to 0.3 mass %. The dispersion of the coagulant in the soy milk can be carried out by stirring at a desired stirring speed using a stirring device such as a Milder (MDN303V, Rotor-Stator G / M / F, manufactured by Pacific Machinery Works) or a homomixer (TK Homomixer MARKII, manufactured by Primix Corporation). The temperature in this dispersion step can be appropriately adjusted within the range of 20 to 90°C. The dispersion step is preferably carried out at 90°C or less, more preferably 85°C or less, and then the above-mentioned high-temperature maturation step is carried out to obtain tofu. For example, soy milk and a tofu coagulant are mixed at high temperature (about 60 to 90°C) and stirred for several to several tens of seconds, and then the mixture is filled into a tofu-filling container of a desired shape and a continuous molding machine, and heated at a temperature of about 80 to 90°C for about 40 to 50 minutes for maturation to produce tofu.

[0039] Next, a manufacturing method according to a third embodiment of the present invention will be described. The method according to the third embodiment is a method for producing tofu, which comprises dispersing a tofu coagulant containing an oily component, a lipophilic emulsifier, and an aqueous component in soy milk. The aqueous component contains at least magnesium chloride. In this method, specific stirring conditions are applied to the step of dispersing the coagulant in soy milk. The stirring conditions are as follows:

[0040] <Mixing conditions> When soy milk with a Brix value of 1 and the tofu coagulant are mixed so that the ratio of magnesium chloride in the total content of the soy milk and the tofu coagulant is 0.14% by mass, and then subjected to a dispersion process to disperse the tofu coagulant in the soy milk, the stirring conditions are such that the median diameter of dispersed particles of the tofu coagulant in the dispersion liquid one minute after the end of the dispersion process is 80 μm or less, and the magnesium chloride concentration in the soy milk is 0.005% by mass or more.

[0041] The above stirring conditions are stirring conditions that can disperse the coagulant as a specific small particle size in soymilk with a Brix value of 1 in the dispersion liquid 1 minute after the end of the dispersion process, and can make the magnesium chloride concentration in the soymilk 0.005% by mass or more. The invention according to the third embodiment uses the same stirring device (emulsion dispersion device) as the stirring conditions, and adopts the same stirring speed, stirring time, and stirring temperature to obtain tofu through a process of dispersing the coagulant in desired soymilk (for example, soymilk with a Brix value of 7 or more). When using a flow-type disperser such as a Milder, it is necessary to continuously collect the dispersion discharged from the discharge port for 10 seconds, as explained in the second embodiment. In this case, as explained in the second embodiment, the "dispersion liquid 1 minute after the end of the dispersion process" includes the dispersion liquid 50 seconds after the end of the dispersion process to the dispersion liquid 1 minute after the end of the dispersion process. In the dispersion treatment in the manufacturing method according to the third embodiment, the soybean species from which the soymilk is derived may be the same as or different from the soybean species from which the soymilk with a Brix value of 1 in the above <stirring conditions> is derived. Also, in the dispersion treatment of the coagulant in soymilk in the production of tofu, the mixing ratio of the soymilk to the coagulant may be the same as or different from the mixing ratio of the soymilk with a Brix value of 1 in the above stirring conditions to the coagulant (the magnesium chloride content of the total content of the soymilk and the tofu coagulant is 0.14% by mass). The above can be summarized as follows.

[0042] In the manufacturing method according to the third embodiment, the Brix value of the soymilk used for dispersing the coagulant in the soymilk in the tofu production is higher than the Brix value (Brix value 1) of the soymilk used in determining the above <stirring conditions>. In addition, in the manufacturing method according to the third embodiment, when dispersing a coagulant in soymilk in tofu production, the soybean species from which the soymilk is derived is not limited to the soybean species of soymilk having a Brix value of 1 used in determining the above <mixing conditions>. In the method according to the third embodiment, when dispersing the coagulant in soymilk in the production of tofu, the mixing ratio of the soymilk and the coagulant is not limited to the mixing ratio described in the above <Stirring Conditions> (the magnesium chloride content in the total content of soymilk and tofu coagulant is 0.14% by mass). In the production of tofu, it is preferable to mix the soymilk and the tofu coagulant so that the magnesium chloride content in the soymilk is about 0.1 to 0.3% by mass.

[0043] The present inventors have found that, in the production of tofu, when a sustained-release coagulant is dispersed in low Brix soy milk (e.g., soy milk with a Brix value of 7) and the soy milk is coagulated to obtain tofu, if the sustained-release coagulant is dispersed in the soy milk under normal dispersion conditions, even if the soy milk is subsequently subjected to a high-temperature aging process (e.g., 75 to 95°C), tofu of the desired quality cannot be obtained, and, on the other hand, if the sustained-release coagulant is dispersed in the soy milk under special dispersion conditions such as a significant increase in shear force, tofu with excellent elasticity and a smooth texture can be obtained after the subsequent high-temperature aging process. Based on these findings, the present inventors have further studied the matter and found that tofu with excellent elasticity, a uniform internal phase, and a smooth texture can be obtained by determining the stirring conditions of the sustained-release coagulant in the soy milk in the actual production of tofu using the above <stirring conditions> as an index, and have completed the manufacturing method according to the third embodiment.

[0044] The manufacturing method according to the third embodiment makes it possible to obtain tofu of desired high quality regardless of the Brix value of soymilk, and the reasons for this are as explained in the inventions according to the first and second embodiments. That is, it is considered that the particle density (number of particles) of the coagulant in the soymilk is increased, and the density of cross-linking points in the soymilk is sufficiently increased, making it possible to obtain tofu that is elastic, has a uniform internal phase, and has a smooth texture regardless of the Brix value. That is, in addition to soymilk with a high Brix value that has conventionally been used as a raw material soymilk, it is also possible to use soymilk with a low Brix value (for example, a Brix value of 10 or less, or 9 or less, or 8 or less) as a raw material, which broadens the range of options for sourcing soybeans or soymilk and also contributes to the creation of variations in the flavor of tofu. In the manufacturing method according to the third embodiment, the Brix value of the soymilk in which the coagulant is dispersed in the production of tofu can be, for example, 5 to 14, preferably 6 to 13, and also preferably 7 to 13, from the viewpoint of soymilk that has conventionally been used as a raw material, in the same manner as in the use form of the coagulant according to the first embodiment. Also, from the viewpoint of soymilk with a low Brix value, the Brix value can be, for example, 5 to 12, preferably 6 to 11, also preferably 7 to 10, and also preferably 7 to 9.

[0045] The above <agitation conditions> in the production method according to the third embodiment are such that the temperature (the temperature of the soymilk from the start of agitation to the end of agitation) is preferably 90° C. or less, and more preferably 85° C. or less. The agitation temperature is usually 60° C. or more, and preferably 70° C. or more. That is, in the third embodiment of the invention, it is preferable that the temperature when dispersing a coagulant in soymilk in the production of tofu (the temperature of the soymilk at the start of stirring, that is, the temperature of the soymilk during the stirring process) is set to the above temperature. Furthermore, the stirring device (emulsifying and dispersing device) used for stirring under the above <stirring conditions> is not particularly limited, and any homogenizer that can be used in the production of tofu can be appropriately applied. In addition, in the above <stirring conditions>, the dispersion treatment time for dispersing the tofu coagulant in soymilk is preferably 0.1 to 30 seconds.

[0046] In the method according to the third embodiment, steps other than the stirring step for dispersing the coagulant in the soy milk can be appropriately adopted from steps in normal tofu production. For example, the tofu production methods explained in the coagulants according to the first and second embodiments can be appropriately applied.

[0047] In the coagulant used in the manufacturing method according to the third embodiment, the oil component, the lipophilic emulsifier, and the aqueous component are respectively the same as the oil component, the lipophilic emulsifier, and the aqueous component described in the coagulant according to the first embodiment, and the preferred forms are also the same. However, the content of each component in the coagulant and the ratio of magnesium chloride in the aqueous component are not limited to the ranges described in the first embodiment. This point will be specifically described.

[0048] In the coagulant used in the manufacturing method according to the third embodiment, the content of the oily component in the coagulant is preferably 25% by mass or more, more preferably 30% by mass or more, even more preferably 35% by mass or more, even more preferably 40% by mass or more, and even more preferably 45% by mass or more. The content of the oily component in the coagulant is preferably 80% by mass or less, more preferably 75% by mass or less, and even more preferably 70% by mass or less.

[0049] In the coagulant used in the manufacturing method according to the third embodiment, the content of the lipophilic emulsifier in the coagulant is preferably 0.1-10% by mass, more preferably 0.5-8% by mass, and even more preferably 1-6% by mass. Thus, the preferred amount of the lipophilic emulsifier is the same as the amount of the lipophilic emulsifier in the coagulant according to the first embodiment.

[0050] In the coagulant used in the manufacturing method according to the third embodiment, the total content of the oily component and the lipophilic emulsifier in the coagulant is preferably 30% by mass or more, more preferably 35% by mass or more, even more preferably 40% by mass or more, and even more preferably 45% by mass or more. Also, the total content of the oily component and the lipophilic emulsifier in the coagulant is preferably 82% by mass or less, more preferably 77% by mass or less, and even more preferably 72% by mass or less.

[0051] In the coagulant used in the manufacturing method according to the third embodiment, the proportion of magnesium chloride in the aqueous component is preferably 20% by mass or more, more preferably 25% by mass or more, and even more preferably 28% by mass or more. The proportion of magnesium chloride in the aqueous component is preferably 53% by mass or less, more preferably 50% by mass or less, even more preferably 45% by mass or less, also preferably 40% by mass or less, and also preferably 38% by mass or less.

[0052] The coagulant used in the process according to the third embodiment preferably comprises an oily component, a lipophilic emulsifier, and an aqueous component.

[0053] The form of the coagulant used in the manufacturing method according to the third embodiment may also be a composition or slurry in which an oily component, a lipophilic emulsifier, and an aqueous component are uniformly mixed, as in the case of the coagulant according to the first embodiment, or it is also preferable to use a water-in-oil type emulsion composition. It is also preferable to use a water-in-oil type emulsion composition in which at least a part of free water and the like is removed by subjecting the emulsion composition to a drying treatment (such as drying under reduced pressure).

[0054] In relation to the above-mentioned embodiments, the present invention further discloses the following tofu coagulant and tofu manufacturing method.

[0055] <1> A tofu coagulant comprising an oil component, a lipophilic emulsifier, and an aqueous component, The tofu coagulant, wherein the total content of the oily component and the lipophilic emulsifier in the tofu coagulant is 52 to 75 mass%, preferably 55 to 74 mass%, more preferably 57 to 73 mass%, and even more preferably 60 to 72 mass%, and the ratio of magnesium chloride in the aqueous component is 30 to 44 mass%, preferably 32 to 42 mass%, and more preferably 34 to 40 mass%.

[0056] <2> A tofu coagulant comprising an oil component, a lipophilic emulsifier, and an aqueous component, the aqueous component comprises magnesium chloride; When the tofu coagulant is dispersed in soy milk under the following dispersion conditions, the tofu coagulant is in the following dispersed state in the dispersion liquid one minute after the end of the dispersion treatment. <Dispersion conditions> Soy milk with a Brix value of 1 and the tofu coagulant are mixed so that the ratio of magnesium chloride to the total content of the soy milk and the tofu coagulant is 0.14 mass%, and the tofu coagulant is dispersed in the soy milk by dispersing the mixture in a milder at a temperature of 85°C, a rotation speed of 4000 rpm and a flow rate of 1 L / min. <Dispersed state> The median diameter of dispersed particles of the tofu coagulant is 80 μm or less, preferably 70 μm or less, and more preferably 65 μm or less, and the magnesium chloride concentration in the soy milk is 0.005 mass% or more, preferably 0.006 mass% or more, and more preferably 0.007 mass% or more. <3> In the dispersed state, the median diameter of the dispersed particles of the tofu coagulant is preferably 20 μm or more, more preferably 40 μm or more. <2> The tofu coagulant according to claim 1. <4> In the dispersed state, the median diameter of the dispersed particles of the tofu coagulant is preferably 20 to 80 μm, more preferably 20 to 70 μm, and even more preferably 40 to 65 μm. <2> or <3> The tofu coagulant according to claim 1. <5> In the dispersed state, the magnesium chloride concentration in the soy milk is preferably 0.100% by mass or less, more preferably 0.090% by mass or less, and even more preferably 0.085% by mass or less. <2> ~ <4> 10. The tofu coagulant according to claim 9 . <6> In the dispersed state, the concentration of magnesium chloride in the soy milk is preferably 0.005 to 0.100% by mass, more preferably 0.006 to 0.090% by mass, and even more preferably 0.007 to 0.085% by mass. <2> ~ <5> 10. The tofu coagulant according to claim 9 .

[0057] <7> The oil component contains fats and oils, and the fats and oils are preferably one or more selected from animal fats and oils, vegetable fats and oils, and esters of polyhydric alcohols and fatty acids (excluding polyglycerol condensed ricinoleic acid esters). <1> ~ <6> 10. The tofu coagulant according to claim 9 . <8> The ratio of the oil and fat in the oily component is preferably 40% by mass or more, more preferably 60% by mass or more, even more preferably 70% by mass or more, even more preferably 85% by mass or more, even more preferably 90% by mass or more, even more preferably 95% by mass or more, and even more preferably 100% by mass. <7> The tofu coagulant according to claim 1. <9> The animal fat is preferably lard and / or beef tallow. <7> or <8> The tofu coagulant according to claim 1. <10> The vegetable oil is preferably one or more selected from the group consisting of soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, palm oil, rice oil, sunflower oil, sesame oil, hardened oils thereof, interesterified oils thereof, and fractionated oils thereof. <7> ~ <9> 10. The tofu coagulant according to claim 9 . <11> The polyhydric alcohol constituting the ester of the polyhydric alcohol and the fatty acid is preferably one or more selected from propylene glycol, glycerin, polyglycerin, sorbitol and sorbitan. <7> ~ <10> 10. The tofu coagulant according to claim 9 . <12> The fatty acid constituting the ester of the polyhydric alcohol and the fatty acid is preferably one or more selected from caprylic acid, capric acid, lauric acid, myristic acid, stearic acid, oleic acid, linoleic acid and erucic acid. <7> ~ <11> 10. The tofu coagulant according to claim 9 . <13> The content of the oily component in the tofu coagulant is preferably 50% by mass or more, more preferably 52% by mass or more, even more preferably 55% by mass or more, and particularly preferably 57% by mass or more. <1> ~ <12> 10. The tofu coagulant according to claim 9 . <14> The content of the oily component in the tofu coagulant is preferably 74% by mass or less, more preferably 72% by mass or less, and even more preferably 70% by mass or less. <1> ~ <13> 10. The tofu coagulant according to claim 9 . <15> The content of the oily component in the tofu coagulant is preferably 50 to 74% by mass, more preferably 52 to 74% by mass, even more preferably 55 to 72% by mass, and particularly preferably 57 to 70% by mass. <1> ~ <14> 10. The tofu coagulant according to claim 9 .

[0058] <16> The lipophilic emulsifier preferably comprises polyglycerol condensed ricinoleic acid ester, glycerol fatty acid ester, polyglycerol fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, and / or sucrose fatty acid ester, and more preferably comprises polyglycerol condensed ricinoleic acid ester. <1> ~ <15> 10. The tofu coagulant according to claim 9 . <17> The lipophilic emulsifier contains a polyglycerol condensed ricinoleic acid ester, and the proportion of the polyglycerol condensed ricinoleic acid ester in the lipophilic emulsifier is preferably 50% by mass or more, more preferably 70% by mass or more, even more preferably 80% by mass or more, and even more preferably 90% by mass or more. <1> ~ <16> 10. The tofu coagulant according to claim 9 . <18> The content of the lipophilic emulsifier in the tofu coagulant is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, and even more preferably 1% by mass or more. <1> ~ <17> 10. The tofu coagulant according to claim 9 . <19> The content of the lipophilic emulsifier in the tofu coagulant is preferably 10% by mass or less, more preferably 8% by mass or less, and even more preferably 6% by mass or less. <1> ~ <18> 10. The tofu coagulant according to claim 9 . <20> The content of the lipophilic emulsifier in the tofu coagulant is preferably 0.1 to 10% by mass, more preferably 0.5 to 8% by mass, and even more preferably 1 to 6% by mass. <1> ~ <19> 10. The tofu coagulant according to claim 9 .

[0059] <21> The aqueous component contains water, and the proportion of water in the aqueous component may be 53% by mass or more, and preferably 56% by mass or more. <1> ~ <20> 10. The tofu coagulant according to claim 9 . <22> The aqueous component contains water, and the proportion of water in the aqueous component is preferably 70% by mass or less, more preferably 67% by mass or less. <1> ~ <21> 10. The tofu coagulant according to claim 9 . <23> The aqueous component contains water, and the proportion of the water in the aqueous component may be 53 to 70% by mass, and preferably 56 to 67% by mass. <1> ~ <22> 10. The tofu coagulant according to claim 9 .

[0060] <24> The soy milk has a Brix value of preferably 5 to 14, more preferably 6 to 13, and even more preferably 7 to 13, <1> ~ <23> 13. A method for producing tofu, comprising applying the tofu coagulant according to claim 12. <25> The soy milk has a Brix value of preferably 5 to 12, more preferably 6 to 11, and even more preferably 7 to 9, <1> ~ <23> 1. A method for producing tofu, comprising applying the tofu coagulant according to any one of the preceding claims.

[0061] <26> A method for producing tofu, comprising dispersing a tofu coagulant containing an oily component, a lipophilic emulsifier, and an aqueous component in soy milk, the aqueous component comprises magnesium chloride; The method for producing tofu, comprising applying the following stirring conditions when dispersing the tofu coagulant in the soy milk. <Mixing conditions> When soy milk with a Brix value of 1 and the tofu coagulant are mixed so that the ratio of magnesium chloride in the total content of the soy milk and the tofu coagulant is 0.14% by mass, and then subjected to a dispersion process to disperse the tofu coagulant in the soy milk, the stirring conditions are such that the median diameter of dispersed particles of the tofu coagulant in the dispersion liquid one minute after the end of the dispersion process is 80 μm or less, and the magnesium chloride concentration in the soy milk is 0.005% by mass or more. <27> Under the stirring conditions, the median diameter of the dispersed particles of the tofu coagulant is preferably 20 μm or more, more preferably 40 μm or more. <26> The method for producing tofu according to claim 1. <28> Under the stirring conditions, the median diameter of the dispersed particles of the tofu coagulant is preferably 20 to 80 μm, more preferably 20 to 70 μm, and even more preferably 40 to 65 μm. <26> or <27> The method for producing tofu according to claim 1. <29> Under the stirring conditions, the magnesium chloride concentration in the soy milk is preferably 0.100% by mass or less, more preferably 0.090% by mass or less, and even more preferably 0.085% by mass or less. <26> ~ <28> 13. The method for producing tofu according to claim 12. <30> Under the stirring conditions, the concentration of magnesium chloride in the soy milk is preferably 0.005 to 0.100% by mass, more preferably 0.006 to 0.090% by mass, and even more preferably 0.007 to 0.085% by mass. <26> ~ <29> 13. The method for producing tofu according to claim 12.

[0062] <31> In the stirring conditions, the temperature is preferably 90° C. or less, more preferably 85° C. or less. <26> ~ <30> 13. The method for producing tofu according to claim 12. <32> In the above stirring conditions, the temperature is preferably 60° C. or higher, more preferably 70° C. or higher. <26> ~ <31> 13. The method for producing tofu according to claim 12. <33> Under the stirring conditions, the dispersion treatment time for dispersing the tofu coagulant in the soy milk is preferably 0.1 to 30 seconds. <26> ~ <32> 13. The method for producing tofu according to claim 12.

[0063] <34> The oil component is <7> ~ <12> The oil component according to any one of the preceding claims. <26> ~ <33> 13. The method for producing tofu according to claim 12. <35> The content of the oily component in the tofu coagulant is preferably 25% by mass or more, more preferably 30% by mass or more, even more preferably 35% by mass or more, even more preferably 40% by mass or more, and still more preferably 45% by mass or more. <26> ~ <34> 13. The method for producing tofu according to claim 12. <36> The content of the oily component in the tofu coagulant is preferably 80% by mass or less, more preferably 75% by mass or less, and even more preferably 70% by mass or less. <26> ~ <35> 13. The method for producing tofu according to claim 12. <37> The content of the oily component in the tofu coagulant is preferably 25 to 80% by mass, more preferably 30 to 80% by mass, even more preferably 35 to 75% by mass, even more preferably 40 to 75% by mass, and still more preferably 45 to 70% by mass. <26> ~ <36> 13. The method for producing tofu according to claim 12. <38> The lipophilic emulsifier is <16> or <17> The lipophilic emulsifier according to <26> ~ <37> 13. The method for producing tofu according to claim 12. <39> The content of the lipophilic emulsifier in the tofu coagulant is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, and even more preferably 1% by mass or more. <26> ~ <38> 13. The method for producing tofu according to claim 12. <40> The content of the lipophilic emulsifier in the tofu coagulant is preferably 10% by mass or less, more preferably 8% by mass or less, and even more preferably 6% by mass or less. <26> ~ <39> 13. The method for producing tofu according to claim 12. <41> The content of the lipophilic emulsifier in the tofu coagulant is preferably 0.1 to 10% by mass, more preferably 0.5 to 8% by mass, and even more preferably 1 to 6% by mass. <26> ~ <40> 13. The method for producing tofu according to claim 12. <42> The total content of the oily component and the lipophilic emulsifier is preferably 30% by mass or more, more preferably 35% by mass or more, even more preferably 40% by mass or more, and even more preferably 45% by mass or more. <26> ~ <41> 13. The method for producing tofu according to claim 12. <43> The total content of the oily component and the lipophilic emulsifier is preferably 82% by mass or less, more preferably 77% by mass or less, and even more preferably 72% by mass or less. <26> ~ <42> 13. The method for producing tofu according to claim 12. <44> The total content of the oily component and the lipophilic emulsifier is preferably 30 to 82% by mass, more preferably 35 to 82% by mass, even more preferably 40 to 77% by mass, and still more preferably 45 to 72% by mass. <26> ~ <43> 13. The method for producing tofu according to claim 12.

[0064] <45> The aqueous component contains water, and the proportion of water in the aqueous component may be 53% by mass or more, and preferably 56% by mass or more. <26> ~ <44> 13. The method for producing tofu according to claim 12. <46> The aqueous component contains water, and the proportion of water in the aqueous component is preferably 70% by mass or less, more preferably 67% by mass or less. <26> ~ <45> 13. The method for producing tofu according to claim 12. <47> The aqueous component contains water, and the proportion of the water in the aqueous component may be 53 to 70% by mass, and preferably 56 to 67% by mass. <26> ~ <46> 13. The method for producing tofu according to claim 12. <48> The proportion of the magnesium chloride in the aqueous component is preferably 20% by mass or more, more preferably 25% by mass or more, and even more preferably 28% by mass or more. <26> ~ <47> 13. The method for producing tofu according to claim 12. <49> The proportion of the magnesium chloride in the aqueous component is preferably 53% by mass or less, more preferably 50% by mass or less, even more preferably 45% by mass or less, even more preferably 40% by mass or less, and even more preferably 38% by mass or less. <26> ~ <48> 13. The method for producing tofu according to claim 12. <50> The proportion of the magnesium chloride in the aqueous component is preferably 20 to 53 mass%, more preferably 25 to 50 mass%, even more preferably 28 to 45 mass%, even more preferably 28 to 40 mass%, and even more preferably 28 to 38 mass%. <26> ~ <49> 13. The method for producing tofu according to claim 12.

[0065] <51> The method includes dispersing the tofu coagulant in soy milk having a Brix value of preferably 5 or more, more preferably 6 or more, and even more preferably 7 or more under the stirring conditions. <26> ~ <50> 13. The method for producing tofu according to claim 12. <52> The method includes dispersing the tofu coagulant in soy milk having a Brix value of preferably 14 or less, more preferably 13 or less, even more preferably 12 or less, even more preferably 11 or less, and even more preferably 10 or less, by applying the stirring conditions. <26> ~ <51> 13. The method for producing tofu according to claim 12.

[0066] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. EXAMPLES

[0067] [Analysis method] <Brix value of soy milk> The Brix value of soymilk was measured at 20°C using a soymilk concentration refractometer (PAL-27S, Atago Co., Ltd.).

[0068] [Preparation Example 1] Preparation of coagulants according to the first and second embodiments A tofu coagulant was obtained by mixing the raw materials (unit: parts by weight) as shown in Table 1. The specific method is described below.

[0069] As oily components, corn oil (product name: Nisshin Corn Oil (S), manufactured by Nisshin Oillio Group Co., Ltd.), medium-chain triglyceride (MCT) (product name: Coconard MT, manufactured by Kao Corporation), or propylene glycol diester (manufactured by Nippon Surfactant Industry Co., Ltd.) were used. As a lipophilic emulsifier, polyglycerol condensed ricinoleic acid ester (PGPR) (product name: Sunsoft No. 818SK, manufactured by Taiyo Kagaku Co., Ltd., average degree of polymerization of glycerol: 6) was used. Soft Wafer (product name, manufactured by Ako Kasei Co., Ltd.) was used as magnesium chloride hexahydrate (MgCl2·6H2O).

[0070] Magnesium chloride hexahydrate was dissolved in water at 70°C in the blending ratio shown in Table 1 to prepare an aqueous magnesium chloride solution (aqueous component). The oily component and lipophilic emulsifier were mixed at 70°C in the blending ratio shown in Table 1 to prepare an oil and fat composition. The oil and fat composition at 70°C was stirred at 6000 rpm using a homomixer (trade name: TK homomixer MARKII, manufactured by Primix Corporation) and the aqueous solution at 70°C was added to obtain a preliminary emulsion (preliminary emulsification time: 3 minutes). The preliminary emulsion was further emulsified and dispersed by stirring at 9000 to 14000 rpm for 3 to 5 minutes to obtain tofu coagulants (Experimental Examples 1 to 5 and 7 to 13) which are water-in-oil emulsion compositions. The tofu coagulant of Experimental Example 5 was dried under reduced pressure at 60°C and 10 kPa and concentrated to obtain the tofu coagulant of Experimental Example 6. The blending ratios shown in the column of Experimental Example 6 are the component compositions after concentration.

[0071] [Test Example 1] Evaluation of coagulant uniformity The properties of the tofu coagulants obtained in Experimental Examples 1 to 13 were visually observed and evaluated according to the following criteria. The results are shown in Table 1. - Property evaluation criteria - ◯: A stable composition in which each component is uniformly present. ×: The properties of the coagulant are non-uniform.

[0072] [Test Example 2] Median diameter of coagulant in dispersion Soy milk with a Brix value of 1 (commercially available soy milk (product name: Oishii unadjusted soy milk, Kikkoman Corporation, Brix value: 10) diluted 8 times) and the tofu coagulant prepared in Preparation Example 1 above (Experimental Examples 1 to 13) were pumped at a flow rate of 1 L / min using a mono pump, and the coagulant was dispersed in the soy milk by processing at 4000 rpm using a Milder (MDN303V, rotor-stator G / M / F, Pacific Machinery Works, Ltd.). The temperature of the soy milk was set to 85°C during the dispersion process using the Milder. The tofu coagulants of Experimental Examples 1 to 13 were pumped so that the magnesium chloride concentration in the resulting dispersion was 0.14% by mass.

[0073] The dispersion discharged from the outlet of the Milder was continuously collected for 10 seconds, and the obtained dispersion was promptly diluted 10 times with ion-exchanged water (25°C), and 1 minute after the end of the dispersion process (1 minute after the start of collection), the median diameter of the dispersed particles in the diluted solution (corresponding to the volume-based median diameter of the dispersed particles in the dispersion 1 minute after the end of the dispersion process) was measured using a particle size distribution analyzer (SALD-2100, manufactured by Shimadzu Corporation). The results are shown in Table 1.

[0074] [Test Example 3] Release of magnesium chloride 150 ml (80°C) of the dispersion obtained in the same manner as in Test Example 2 above was quickly placed in a glass container (screw vial SV-150, manufactured by Nichiden Rika Glass Co., Ltd.), and immediately while stirring (440 rpm) with a stirrer (stirrer bar PTFE coated 8 x 30 mm, manufactured by Tokyo Glass Instruments Co., Ltd.), the electrical conductivity was measured every 5 seconds using a portable multi-purpose water quality meter (MM-42DP, manufactured by Toa DKK Co., Ltd.). During this time, the temperature was kept at 80°C. Based on the obtained measurement results, the magnesium chloride concentration in the soy milk was calculated by the following (Equation 1) using a calibration curve prepared in advance. The magnesium chloride concentration in the soy milk (mass%) was calculated based on the amount of magnesium chloride released into the soy milk from the start of the dispersion treatment to 1 minute after the end of the dispersion treatment (start of collection). The results are shown in Table 1. Magnesium chloride concentration (mass%) = Magnesium chloride (g) / (Magnesium chloride (g) + Soy milk (g)) × 100 (Equation 1)

[0075] [Preparation Example 2] Tofu production using a tofu coagulant Soy milk with Brix 7 (temperature adjusted to 85℃) and the tofu coagulant of Experimental Examples 1 to 12 were pumped using a mono pump so that the magnesium chloride concentration in the mixed liquid was 0.14%, and the coagulant was dispersed in the soy milk by processing at 80℃, 4000 rpm and a flow rate of 1 L / min using a Milder (MDN303V, rotor / stator G / M / F, manufactured by Pacific Machinery Co., Ltd.). These dispersion conditions are general dispersion conditions that are widely adopted in the production of tofu. 150 mL of each of the obtained dispersions was filled into a PP (polypropylene) container (model number: C-150, manufactured by Daiichi Pack Machinery Co., Ltd.), the container was sealed, and then aged at 80° C. for 40 minutes to produce tofu.

[0076] [Test Example 4] Compression fracture test of tofu The tofu was stored overnight at 5°C and cut into four cylinders with a diameter of 28 mm and a height of 15 mm, and a compression breaking test was performed using a small tabletop testing machine (Ez-TEST, manufactured by Shimadzu Corporation). The test was performed using a plastic plunger with a diameter of 48 mm. The maximum strength (gf) was calculated when the plunger was lowered to the 60% strain point at a speed of 30 mm / min in the compression breaking test. The average of the four calculated values ​​was recorded as the tofu hardness (gf) of the tofu. The results are shown in Table 1.

[0077] [Test Example 5] Tofu texture As in Test Example 4, the texture of the tofu stored overnight in a refrigerator (5°C) was evaluated by three expert panelists. Specifically, the tofu was scored according to the following evaluation criteria, and the average scores of the three expert panelists were compared. The evaluation results of all three panels were the same. The results are shown in Table 1 below. -Texture evaluation criteria- 5 points: The tofu has a more uniform internal structure, is more elastic and has a very smooth texture. 4 points: The tofu has a uniform internal structure, is elastic, and has a smoother texture. 3 points: The internal structure of the tofu is almost uniform, it feels elastic and has a smooth texture. 2 points: The internal structure of the tofu is uneven, it does not feel elastic, and the texture is not smooth. 1 point: Cannot be evaluated due to poor clotting.

[0078] [Test Example 6] Adhesion of coagulant components to the bottom of the container After tofu production, the container was tilted and the tofu inside was removed, and the state of adhesion of the coagulant components to the bottom of the container was scored and compared according to the following evaluation criteria. The results are shown in Table 1. - Evaluation criteria for adhesion condition - 3 points: No coagulant components adhered to the bottom of the container. 2 points: Coagulant components are observed adhering to the bottom of the container. 1 point: More coagulant components adhered to the bottom of the container.

[0079] [Table 1]

[0080] As shown in Table 1, in Experimental Example 9, in which the ratio of magnesium chloride in the aqueous component was lower than that of the coagulant according to the first embodiment, the release of magnesium chloride did not meet the requirement of the coagulant according to the second embodiment. In this Experimental Example 9, the tofu obtained had poor elasticity, and the internal phase of the tofu was uneven and lacked smoothness in texture. Furthermore, adhesion of the coagulant components to the bottom of the container was also observed. Experimental Examples 10 and 12, which had a high content of oily components and, as a result, the total content of the oily components and the lipophilic emulsifier was greater than the regulation of the coagulant according to the first embodiment, did not meet the regulation of the coagulant according to the second embodiment in terms of magnesium chloride release. In these cases, tofu could not be obtained due to poor coagulation. In Experimental Examples 10 and 12, the amount of coagulant components adhering to the bottom of the container was greater. In Experimental Example 11, in which the content of oily components was low and the total content of the oily components and lipophilic emulsifier was therefore less than that specified for the coagulant according to the first embodiment, the median diameter of the coagulant in the dispersion (median diameter of dispersed particles) was greater than that specified for the coagulant according to the second embodiment. In Experimental Example 11, the tofu had poor elasticity, and the internal phase of the tofu was uneven and lacked smoothness in texture. Furthermore, adhesion of the coagulant components to the bottom of the container was also observed. In Experimental Example 13, in which the proportion of magnesium chloride in the aqueous component was higher than that specified for the coagulant according to the first embodiment, it was not even possible to obtain a coagulant with a uniform composition. In contrast, the coagulants according to the first and second embodiments were all in a stable composition state (Experimental Examples 1 to 8), had smaller particle diameters when dispersed in soy milk, and were capable of gradually releasing a sufficient amount of magnesium chloride in soy milk. Furthermore, the tofu obtained using these coagulants had excellent elasticity, and the internal phase of the tofu was in a good condition and had a smooth texture. Furthermore, no adhesion of the coagulant components to the bottom of the container was observed.

[0081] [Preparation Example 3] Preparation of tofu coagulant used in the production method according to the third embodiment The raw materials were mixed (unit: parts by mass) as shown in Table 2, and emulsified and dispersed in the same manner as in Preparation Example 1 to obtain tofu coagulants (Experimental Examples 14 to 23) which are water-in-oil emulsion compositions. PGPR (Sunsoft 818SK) was used as the lipophilic emulsifier.

[0082] [Test Example 7] Evaluation of coagulant uniformity The tofu coagulants obtained in Experimental Examples 14 to 23 were evaluated for uniformity in the same manner as in Test Example 1. The results are shown in Table 2.

[0083] [Test Example 8] Median diameter of coagulant in dispersion Soy milk with a Brix value of 1 (commercially available soy milk (product name: Oishii unadjusted soy milk, Kikkoman Corporation, Brix value 10) diluted 8 times) and the tofu coagulant prepared in Preparation Example 3 above (Experimental Examples 14 to 21) were fed at a flow rate of 1 L / min using a mono pump, and the coagulant was dispersed in the soy milk by processing at a flow rate of 1 L / min using a Milder (MDN303V, rotor / stator G / M / F, Pacific Machinery Works, Ltd.) under the conditions shown in "Method of dispersing coagulant in soy milk with a Brix value of 1" in Table 2 below. The temperature of the soy milk in the dispersion process using the Milder was set to 85°C. The tofu coagulant in Experimental Examples 14 to 21 was fed so that the magnesium chloride concentration in the resulting dispersion was 0.14% by mass. In addition, soy milk with a Brix value of 1 (commercially available soy milk (product name: Oishii Unadjusted Soy Milk, Kikkoman Corporation, Brix value of 10) diluted 8 times) was mixed with the tofu coagulant prepared in Preparation Example 3 (Experimental Examples 22 and 23), and dispersed at 5000 rpm for 10 seconds using a TK Aji Homo Mixer (Primix Corporation, 2M-03 model, shown as "TK Homo Mixer" in Table 2). The temperature of the soy milk during the dispersion process was 85°C. In Experimental Examples 22 and 23, the tofu coagulant was mixed so that the magnesium chloride concentration in the resulting dispersion was 0.14 mass%.

[0084] The obtained dispersion was immediately diluted 10 times with ion-exchanged water (25°C), and 1 minute after the end of the dispersion treatment, the median diameter of the dispersed particles in the diluted solution (corresponding to the volume-based median diameter in the dispersion 1 minute after the end of the dispersion treatment) was measured using a particle size distribution measuring device (SALD-2100, manufactured by Shimadzu Corporation). The results are shown in Table 2. When a Milder was used as the disperser, the dispersion discharged from the discharge port of the Milder was continuously collected for 10 seconds to obtain the dispersion. In other words, when a Milder was used as the disperser, 1 minute after the end of the dispersion treatment means 1 minute after the start of collection.

[0085] [Test Example 9] Release of magnesium chloride The dispersion obtained in the same manner as in Test Example 8 was subjected to calculation of the magnesium chloride concentration (mass%) in the soy milk based on the amount of magnesium chloride released into the soy milk from the start of the dispersion treatment to 1 minute after the end of the dispersion treatment in the same manner as in Test Example 3. The results are shown in Table 2.

[0086] [Preparation Example 4] Tofu production using a tofu coagulant Soy milk with a Brix value of 7 (temperature adjusted to 85°C) and the tofu coagulants of Experimental Examples 14 and 16 to 21 were pumped using a monopump so that the magnesium chloride concentration in the mixture was 0.14%, and the coagulants were dispersed in the soy milk under the same stirring conditions as those used to obtain the dispersion in Test Example 8 above. In addition, soy milk with a Brix value of 7 (temperature adjusted to 85°C) and the tofu coagulants of Experimental Examples 22 and 23 were mixed so that the concentration of magnesium chloride in the mixture was 0.14%, and the coagulants were dispersed in the soy milk under the same stirring conditions as those used to obtain the dispersion in Test Example 8 above. In addition, soy milk with a Brix value of 12 (temperature adjusted to 85°C) and the tofu coagulant in Experimental Example 15 were pumped using a monopump so that the magnesium chloride concentration in the mixed liquid was 0.14%, and the coagulant was dispersed in the soy milk under the same stirring conditions as those used to obtain the dispersion in Test Example 8 above. 150 mL of each of the obtained dispersions was filled into a PP (polypropylene) container (model number: C-150, manufactured by Daiichi Pack Machinery Co., Ltd.), the container was sealed, and then aged at 80° C. for 40 minutes to produce tofu.

[0087] [Test Examples 10-12] Evaluation of tofu For each of the obtained tofu, the hardness, texture, and adhesion state of the coagulant components to the bottom of the container were evaluated in the same manner as in the above Test Examples 4 to 6. The results are shown in Table 2.

[0088] [Table 2]

[0089] As shown in Table 2, the coagulant in Experimental Example 19 is the same as the coagulant in Experimental Example 11 in Table 1, and does not satisfy the composition of the coagulant according to the first embodiment. In addition, the coagulants in Experimental Examples 20 and 21 have a small amount of oily components, and as a result, the total content of the oily components and the lipophilic emulsifier does not satisfy the composition of the coagulant according to the first embodiment. Therefore, even if these coagulants are dispersed in soy milk with a low Brix value under normal dispersion conditions, it is not possible to obtain tofu of the desired high quality. However, the results in Table 2 show that even when such a coagulant is used, if the stirring conditions in the dispersion process in soymilk with a Brix value of 1 are significantly improved, the dispersed particles can be small with a median diameter of 80 μm or less and dispersed at a high particle density in the soymilk. It was also made clear that by applying such stirring conditions to the dispersion process of the coagulant in soymilk in the tofu manufacturing process, tofu with excellent elasticity, a more uniform internal phase and a smoother texture can be obtained, and adhesion of the coagulant components to the bottom of the container can be suppressed.

[0090] Also, like Experimental Example 19, the coagulant in Experimental Example 23 is the same as the coagulant in Experimental Example 11 in Table 1, and does not satisfy the composition of the coagulant according to the first embodiment. When such a coagulant is used and the stirring conditions in the dispersion step in soymilk having a Brix value of 1 do not satisfy the provisions of the third embodiment, it has become clear that tofu exhibiting the desired effects cannot be obtained even if such stirring conditions are applied to the dispersion step of the coagulant in soymilk in the tofu production process.

[0091] Furthermore, in Experimental Examples 14 to 18 and 22, the coagulants satisfy the composition of the coagulant according to the first embodiment, and the stirring conditions in the dispersion step of the coagulant in soy milk with a Brix value of 1 satisfy the provisions of the third embodiment. By applying such stirring conditions to the dispersion step of the coagulant in soy milk in the tofu production process, it was found that tofu with excellent elasticity, a more uniform inner phase and a smoother texture can be obtained, and adhesion of the coagulant components to the bottom of the container can be suppressed.

Claims

1. A tofu coagulant comprising an oil component, a lipophilic emulsifier, and an aqueous component, The tofu coagulant has a total content of the oily component and the lipophilic emulsifier of 52 to 75% by mass, and a ratio of magnesium chloride to the aqueous component of 30 to 44% by mass.

2. The tofu coagulant according to claim 1, wherein the lipophilic emulsifier comprises a polyglycerol condensed ricinoleic acid ester, and the content of the lipophilic emulsifier in the tofu coagulant is 0.1 to 10% by mass.

3. A tofu coagulant comprising an oil component, a lipophilic emulsifier, and an aqueous component, the aqueous component comprises magnesium chloride; the lipophilic emulsifier contains a polyglycerol condensed ricinoleic acid ester, and the content of the lipophilic emulsifier in the tofu coagulant is 0.1 to 10% by mass; When the tofu coagulant is dispersed in soy milk under the following dispersion conditions, the tofu coagulant is in the following dispersed state in the dispersion liquid one minute after the end of the dispersion treatment. <Dispersion conditions> Soy milk with a Brix value of 1 and the tofu coagulant are mixed so that the ratio of the magnesium chloride to the total content of the soy milk and the tofu coagulant is 0.14 mass %, and the mixture is subjected to a dispersion treatment using a Milder at a temperature of 85°C, a rotation speed of 4000 rpm, and a flow rate of 1 L / min to disperse the tofu coagulant in the soy milk. <Dispersion state> The median diameter of dispersed particles of the tofu coagulant is 80 μm or less, and the concentration of the magnesium chloride in the soy milk is 0.005 mass % or more.

4. A method for producing tofu, comprising dispersing a tofu coagulant containing an oily component, a lipophilic emulsifier, and an aqueous component in soy milk, the aqueous component comprises magnesium chloride; the lipophilic emulsifier contains a polyglycerol condensed ricinoleic acid ester, and the content of the lipophilic emulsifier in the tofu coagulant is 0.1 to 10% by mass; The method for producing tofu, comprising applying the following stirring conditions when dispersing the tofu coagulant in the soy milk. <Mixing conditions> When soy milk having a Brix value of 1 and the tofu coagulant are mixed so that the ratio of the magnesium chloride in the total content of the soy milk and the tofu coagulant is 0.14% by mass, and the mixture is subjected to a dispersion treatment to disperse the tofu coagulant in the soy milk, the stirring conditions are such that the median diameter of dispersed particles of the tofu coagulant is 80 μm or less in the dispersion liquid one minute after the end of the dispersion treatment, and the magnesium chloride concentration in the soy milk is 0.005% by mass or more.

5. The method for producing tofu according to claim 4, further comprising dispersing the tofu coagulant in soymilk having a Brix value of 7 or more by applying the stirring conditions.

Images