JP3980551B2 - 豆腐用凝固製剤 - Google Patents
豆腐用凝固製剤 Download PDFInfo
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- JP3980551B2 JP3980551B2 JP2003424097A JP2003424097A JP3980551B2 JP 3980551 B2 JP3980551 B2 JP 3980551B2 JP 2003424097 A JP2003424097 A JP 2003424097A JP 2003424097 A JP2003424097 A JP 2003424097A JP 3980551 B2 JP3980551 B2 JP 3980551B2
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- tofu
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- 235000013527 bean curd Nutrition 0.000 title claims description 30
- 238000002360 preparation method Methods 0.000 title claims description 30
- 230000015271 coagulation Effects 0.000 title claims description 25
- 238000005345 coagulation Methods 0.000 title claims description 25
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 23
- -1 ricinoleic acid ester Chemical class 0.000 claims description 21
- 239000000839 emulsion Substances 0.000 claims description 20
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 11
- 229960003656 ricinoleic acid Drugs 0.000 claims description 11
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 7
- DPUOLQHDNGRHBS-UHFFFAOYSA-N Brassidinsaeure Natural products CCCCCCCCC=CCCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-UHFFFAOYSA-N 0.000 claims description 6
- URXZXNYJPAJJOQ-UHFFFAOYSA-N Erucic acid Natural products CCCCCCC=CCCCCCCCCCCCC(O)=O URXZXNYJPAJJOQ-UHFFFAOYSA-N 0.000 claims description 6
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- 239000008346 aqueous phase Substances 0.000 claims description 3
- 235000005687 corn oil Nutrition 0.000 claims description 3
- 239000002285 corn oil Substances 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003921 oil Substances 0.000 description 10
- 229960002337 magnesium chloride Drugs 0.000 description 9
- 235000019198 oils Nutrition 0.000 description 9
- 239000002245 particle Substances 0.000 description 9
- 235000013322 soy milk Nutrition 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 239000000701 coagulant Substances 0.000 description 7
- 235000014113 dietary fatty acids Nutrition 0.000 description 7
- 239000000194 fatty acid Substances 0.000 description 7
- 229930195729 fatty acid Natural products 0.000 description 7
- 229920000223 polyglycerol Polymers 0.000 description 6
- 238000009826 distribution Methods 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 239000003995 emulsifying agent Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 150000002148 esters Chemical group 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol group Chemical group OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 206010010214 Compression fracture Diseases 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 239000002202 Polyethylene glycol Substances 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000011132 calcium sulphate Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 239000004359 castor oil Substances 0.000 description 1
- 235000019438 castor oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 239000002612 dispersion medium Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- DPUOLQHDNGRHBS-KTKRTIGZSA-N erucic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-KTKRTIGZSA-N 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229940050906 magnesium chloride hexahydrate Drugs 0.000 description 1
- DHRRIBDTHFBPNG-UHFFFAOYSA-L magnesium dichloride hexahydrate Chemical compound O.O.O.O.O.O.[Mg+2].[Cl-].[Cl-] DHRRIBDTHFBPNG-UHFFFAOYSA-L 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 150000004667 medium chain fatty acids Chemical class 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- WBHHMMIMDMUBKC-XLNAKTSKSA-N ricinelaidic acid Chemical compound CCCCCC[C@@H](O)C\C=C\CCCCCCCC(O)=O WBHHMMIMDMUBKC-XLNAKTSKSA-N 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- Beans For Foods Or Fodder (AREA)
Description
即ち本発明は、
1)塩化マグネシウムの濃度が25〜40重量%、且つ水相中の塩化マグネシウムの濃度が50〜70重量%
2)ポリグリセリン縮合リシノール酸エステルの配合量が1.0〜2.2重量%、及びポリグリセリンエルカ酸エステルの配合量が0.5〜2.5重量%である豆腐用凝固製剤である。
表1に示すような配合組成で全量500gの乳化凝固製剤の配合を行った後、配合物を60℃に加温し、ホモミキサーを用いて8000rpm、1分間乳化を行い、乳化凝固製剤を得た。各乳化凝固製剤について下記の評価を行い、結果を表3に示す。
[平均乳化粒子径の測定]
1昼夜5℃にて保存した該乳化凝固製剤について、レーザー回折式粒度分布計(SALD−2100、島津製作所製)を用い粒度分布を測定し、体積規準によって平均粒子径を算出した。レーザー回折式粒度分布の測定は、分散媒に中鎖脂肪酸トリグリセライド(花王(株)製ココナードMT)を使用し、作製した凝固剤乳化物を粒度分布計吸光度(ABS)として0.1〜0.05になる様に分散媒に分散し、0.1〜45μm のレンジ幅で凝固製剤の粒度分布を測定した。
[製剤の保存安定性]
作製した凝固製剤を20℃、40℃の各温度で1ケ月保存し、オイルオフの有無を目視で識別した。
[豆腐の製造]
豆乳は大豆IOMを用い常法によって得られたBrix12の豆乳を用いた。80℃に調整し、定量ポンプにより750g/分で送液されている該豆乳に、該乳化凝固製剤を豆乳中の塩化マグネシウム濃度が0.3重量%になる様に定量ポンプを用いてライン中で混合し、さらにマイルダー(荏原製作所製)を用いて機械的分散を行った。分散処理液を型枠(8cm×7cm×3cm(高さ))に150g充填した。20分間熟成した後、1晩5℃で保存した。豆腐の物性、豆腐の風味を下記基準で評価を行い結果を表3に示す。
[豆腐の物性]
豆腐を半径1cm、高さ1.5cmの円柱に切り出し、クリープメーター(山電(株)製)を用い圧縮破断試験を行った。破断点の強度(N)を豆腐の硬さ、破断点の圧縮距離:破断歪率(%)を豆腐の弾力性とした。破断強度5(N)以上、破断歪率50(%)以上の豆腐は充分な固さ、優れた弾力性を有する。
[豆腐の風味]
専門パネラー5人により官能評価を行った。評価はモナディック5点採点法により行い、最も風味の良い豆腐を5点、最も風味の悪い豆腐を1点とした。5人の平均値から、2.3 点未満を×、2.3 点以上3.7 点未満を△、3.7 点以上を○とした。また、ポリグリセリン縮合リシノール酸エステル由来の異味の有無について評価した。
表2に示すように乳化凝固製剤の配合を行い、上記実施例と同様の方法で調製、乳化凝固製剤の評価、豆腐調製評価を行った。その結果について表3に示す。
Claims (3)
- 1)塩化マグネシウムの濃度が25〜40重量%、且つ水相中の塩化マグネシウムの濃度が50〜70重量%
2)ポリグリセリン縮合リシノール酸エステルの配合量が1.0〜2.2重量%、及びポリグリセリンエルカ酸エステルの配合量が0.5〜2.5重量%である豆腐用W/O型乳化凝固製剤。 - 乳化物のW/O比が50/50〜65/35である請求項1記載の豆腐用W/O型乳化凝固製剤。
- コーン油、菜種油、大豆油を使用した請求項1又は2記載の豆腐用W/O型乳化凝固製剤。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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JP2003424097A JP3980551B2 (ja) | 2003-12-22 | 2003-12-22 | 豆腐用凝固製剤 |
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JP2003424097A JP3980551B2 (ja) | 2003-12-22 | 2003-12-22 | 豆腐用凝固製剤 |
Publications (2)
Publication Number | Publication Date |
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JP2005176751A JP2005176751A (ja) | 2005-07-07 |
JP3980551B2 true JP3980551B2 (ja) | 2007-09-26 |
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JP2003424097A Expired - Fee Related JP3980551B2 (ja) | 2003-12-22 | 2003-12-22 | 豆腐用凝固製剤 |
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Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4750054B2 (ja) * | 2007-02-15 | 2011-08-17 | 花王株式会社 | 豆腐用凝固製剤用の乳化剤組成物 |
JP5297883B2 (ja) * | 2009-05-12 | 2013-09-25 | 花王株式会社 | 豆腐用凝固製剤 |
KR101119182B1 (ko) | 2011-04-11 | 2012-03-20 | 서울향료주식회사 | 분산형 천연간수 두부 응고제 및 그 제조방법 |
CN103141724A (zh) * | 2013-04-09 | 2013-06-12 | 连云港日丰钙镁有限公司 | 一种适用于豆腐制作的乳化凝固剂及其制备方法 |
CN112469286B (zh) * | 2018-05-21 | 2024-04-12 | 泰喜物产株式会社 | 豆腐用凝固剂、豆腐用凝固剂组合物和它们的制造方法 |
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- 2003-12-22 JP JP2003424097A patent/JP3980551B2/ja not_active Expired - Fee Related
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