JP6684938B2 - Coagulant for tofu - Google Patents
Coagulant for tofu Download PDFInfo
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- JP6684938B2 JP6684938B2 JP2019046082A JP2019046082A JP6684938B2 JP 6684938 B2 JP6684938 B2 JP 6684938B2 JP 2019046082 A JP2019046082 A JP 2019046082A JP 2019046082 A JP2019046082 A JP 2019046082A JP 6684938 B2 JP6684938 B2 JP 6684938B2
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- tofu
- coagulant
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- 235000013527 bean curd Nutrition 0.000 title claims description 180
- 239000000701 coagulant Substances 0.000 title claims description 159
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 124
- 239000003921 oil Substances 0.000 claims description 93
- 239000003925 fat Substances 0.000 claims description 63
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 62
- 239000000203 mixture Substances 0.000 claims description 42
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 40
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 39
- 239000011591 potassium Substances 0.000 claims description 37
- 229910052700 potassium Inorganic materials 0.000 claims description 37
- 239000011734 sodium Substances 0.000 claims description 36
- 229910052708 sodium Inorganic materials 0.000 claims description 36
- 239000003995 emulsifying agent Substances 0.000 claims description 32
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Inorganic materials [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 19
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M potassium chloride Inorganic materials [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 18
- 229960003656 ricinoleic acid Drugs 0.000 claims description 18
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 claims description 18
- -1 ricinoleic acid ester Chemical class 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000011780 sodium chloride Substances 0.000 claims description 11
- 239000001103 potassium chloride Substances 0.000 claims description 10
- 239000007762 w/o emulsion Substances 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 7
- 235000019198 oils Nutrition 0.000 description 79
- 229960002337 magnesium chloride Drugs 0.000 description 59
- 235000019197 fats Nutrition 0.000 description 58
- 239000012071 phase Substances 0.000 description 30
- 239000007864 aqueous solution Substances 0.000 description 29
- 239000000839 emulsion Substances 0.000 description 21
- 235000013322 soy milk Nutrition 0.000 description 20
- 244000068988 Glycine max Species 0.000 description 16
- 235000010469 Glycine max Nutrition 0.000 description 16
- 239000008346 aqueous phase Substances 0.000 description 15
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 238000000034 method Methods 0.000 description 11
- 235000014113 dietary fatty acids Nutrition 0.000 description 10
- 239000000194 fatty acid Substances 0.000 description 10
- 229930195729 fatty acid Natural products 0.000 description 10
- 150000004665 fatty acids Chemical class 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 9
- 150000005846 sugar alcohols Polymers 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 230000001804 emulsifying effect Effects 0.000 description 8
- 239000007788 liquid Substances 0.000 description 8
- 150000002148 esters Chemical class 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- 235000011164 potassium chloride Nutrition 0.000 description 7
- 159000000000 sodium salts Chemical class 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 6
- 230000015271 coagulation Effects 0.000 description 6
- 238000005345 coagulation Methods 0.000 description 6
- 239000006185 dispersion Substances 0.000 description 6
- 238000006116 polymerization reaction Methods 0.000 description 6
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 6
- 238000001556 precipitation Methods 0.000 description 6
- 235000019658 bitter taste Nutrition 0.000 description 5
- 235000011187 glycerol Nutrition 0.000 description 5
- WBHHMMIMDMUBKC-XLNAKTSKSA-N ricinelaidic acid Chemical class CCCCCC[C@@H](O)C\C=C\CCCCCCCC(O)=O WBHHMMIMDMUBKC-XLNAKTSKSA-N 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 4
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 4
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 4
- 238000004945 emulsification Methods 0.000 description 4
- 229940050906 magnesium chloride hexahydrate Drugs 0.000 description 4
- DHRRIBDTHFBPNG-UHFFFAOYSA-L magnesium dichloride hexahydrate Chemical compound O.O.O.O.O.O.[Mg+2].[Cl-].[Cl-] DHRRIBDTHFBPNG-UHFFFAOYSA-L 0.000 description 4
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 4
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 description 4
- 235000019871 vegetable fat Nutrition 0.000 description 4
- 239000008158 vegetable oil Substances 0.000 description 4
- 239000010775 animal oil Substances 0.000 description 3
- 235000005687 corn oil Nutrition 0.000 description 3
- 239000002285 corn oil Substances 0.000 description 3
- 235000014593 oils and fats Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 2
- DPUOLQHDNGRHBS-UHFFFAOYSA-N Brassidinsaeure Natural products CCCCCCCCC=CCCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-UHFFFAOYSA-N 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 2
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 2
- URXZXNYJPAJJOQ-UHFFFAOYSA-N Erucic acid Natural products CCCCCCC=CCCCCCCCCCCCC(O)=O URXZXNYJPAJJOQ-UHFFFAOYSA-N 0.000 description 2
- 239000005639 Lauric acid Substances 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 235000019485 Safflower oil Nutrition 0.000 description 2
- 235000021355 Stearic acid Nutrition 0.000 description 2
- 235000019486 Sunflower oil Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 235000012343 cottonseed oil Nutrition 0.000 description 2
- 239000002385 cottonseed oil Substances 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 2
- 235000019797 dipotassium phosphate Nutrition 0.000 description 2
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- DPUOLQHDNGRHBS-KTKRTIGZSA-N erucic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-KTKRTIGZSA-N 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- 239000002444 monopotassium citrate Substances 0.000 description 2
- 235000015861 monopotassium citrate Nutrition 0.000 description 2
- 235000019796 monopotassium phosphate Nutrition 0.000 description 2
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 2
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 2
- 229960002446 octanoic acid Drugs 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 235000021313 oleic acid Nutrition 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 239000001508 potassium citrate Substances 0.000 description 2
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 2
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 2
- WKZJASQVARUVAW-UHFFFAOYSA-M potassium;hydron;2-hydroxypropane-1,2,3-tricarboxylate Chemical compound [K+].OC(=O)CC(O)(C(O)=O)CC([O-])=O WKZJASQVARUVAW-UHFFFAOYSA-M 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000005713 safflower oil Nutrition 0.000 description 2
- 239000003813 safflower oil Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 239000001509 sodium citrate Substances 0.000 description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 239000008117 stearic acid Substances 0.000 description 2
- 239000002600 sunflower oil Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000015870 tripotassium citrate Nutrition 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- TWJNQYPJQDRXPH-UHFFFAOYSA-N 2-cyanobenzohydrazide Chemical compound NNC(=O)C1=CC=CC=C1C#N TWJNQYPJQDRXPH-UHFFFAOYSA-N 0.000 description 1
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- 241001131796 Botaurus stellaris Species 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 235000021360 Myristic acid Nutrition 0.000 description 1
- TUNFSRHWOTWDNC-UHFFFAOYSA-N Myristic acid Natural products CCCCCCCCCCCCCC(O)=O TUNFSRHWOTWDNC-UHFFFAOYSA-N 0.000 description 1
- 241001469893 Oxyzygonectes dovii Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000004668 Valerianella locusta Species 0.000 description 1
- 235000003560 Valerianella locusta Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000019270 ammonium chloride Nutrition 0.000 description 1
- 235000011114 ammonium hydroxide Nutrition 0.000 description 1
- 150000008064 anhydrides Chemical class 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- FLNKWZNWHZDGRT-UHFFFAOYSA-N azane;dihydrochloride Chemical compound [NH4+].[NH4+].[Cl-].[Cl-] FLNKWZNWHZDGRT-UHFFFAOYSA-N 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- SXYCCJAPZKHOLS-UHFFFAOYSA-N chembl2008674 Chemical compound [O-][N+](=O)C1=CC=C2C(N=NC3=C4C=CC=CC4=CC=C3O)=C(O)C=C(S(O)(=O)=O)C2=C1 SXYCCJAPZKHOLS-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 239000002612 dispersion medium Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229940091250 magnesium supplement Drugs 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 150000004667 medium chain fatty acids Chemical class 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000012744 reinforcing agent Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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Description
本発明は、油中水型乳化形態の豆腐用凝固剤に関する。 The present invention relates to a water-in-oil emulsion type coagulant for tofu.
豆腐は、豆乳に凝固剤を加えてタンパク質を架橋、ゲル化して製造される。タンパク質が架橋されて形成される網目構造中には多数の水分子が保持され、豆腐特有の弾力とみずみずしさが発現する。この凝固剤として、古くから塩化マグネシウムを主成分とするにがりが使用されてきた。塩化マグネシウムは豆腐にほどよい甘味を付与するため、塩化マグネシウムを用いることで風味のよい豆腐に仕上げることができる。一方、塩化マグネシウムの凝固作用は速効性であり、豆乳中に均一に拡散する前に凝固反応が素早く進行する。したがって、塩化マグネシウムを凝固剤として用いてゲル組織の均一性の高い高品質の豆腐を得るには熟練した技術を要するとされる。 Tofu is produced by adding a coagulant to soymilk to crosslink and gel the protein. A large number of water molecules are retained in the network structure formed by cross-linking proteins, and the elasticity and freshness peculiar to tofu are expressed. As this coagulant, bittern mainly containing magnesium chloride has been used for a long time. Since magnesium chloride imparts a moderate sweetness to tofu, it is possible to finish tofu with good flavor by using magnesium chloride. On the other hand, the coagulation action of magnesium chloride is fast-acting, and the coagulation reaction proceeds rapidly before being uniformly dispersed in soymilk. Therefore, a skilled technique is required to obtain high-quality tofu with highly uniform gel structure by using magnesium chloride as a coagulant.
塩化マグネシウムの水溶液を、油脂及び乳化剤と混合して油中水型に乳化分散し、これを凝固剤として用いると、塩化マグネシウムによる豆乳の凝固反応が遅効化し、なめらかで緻密な組織からなる絹様の豆腐が得られることが知られている（特許文献１及び２）。
このような油中水乳化型豆腐用凝固剤において、水相中の塩化マグネシウム濃度が低い場合には、豆乳の十分な凝固を引き起こすためにより多くの凝固剤を添加する必要が生じる。その結果、得られる豆腐は凝固剤に含まれる油や乳化剤の異味を感じるものとなる。一方で、塩化マグネシウム濃度を高めた油中水乳化型豆腐用凝固剤も知られている。例えば特許文献３には、塩化マグネシウムの含有量が２４〜２８質量％、カリウムの含有量が０．４質量％以下の範囲で一定量含有する油中水型の豆腐用凝固剤の発明が記載されている。特許文献３記載の発明によれば、上記凝固剤を用いて豆腐を製造することにより、塩化マグネシウムの甘味がほどよく引き立ち、油相成分に由来する異味も感じにくい豆腐が得られるとされる。
An aqueous solution of magnesium chloride is mixed with fats and oils and an emulsifier to emulsify and disperse it in a water-in-oil form, and when this is used as a coagulant, the coagulation reaction of soymilk due to magnesium chloride is delayed and silk-like silk with a smooth and dense structure Is known to be obtained (Patent Documents 1 and 2).
In such a water-in-oil emulsified coagulant for tofu, when the concentration of magnesium chloride in the aqueous phase is low, it is necessary to add more coagulant to cause sufficient coagulation of soymilk. As a result, the obtained tofu feels the off-taste of the oil and emulsifier contained in the coagulant. On the other hand, a water-in-oil emulsified coagulant for tofu having an increased magnesium chloride concentration is also known. For example, Patent Document 3 describes an invention of a water-in-oil type coagulant for tofu containing a fixed amount of magnesium chloride in the range of 24-28 mass% and potassium content of 0.4 mass% or less. Has been done. According to the invention described in Patent Document 3, it is said that by producing tofu using the above coagulant, it is possible to obtain tofu in which the sweetness of magnesium chloride is moderately enhanced and the off-taste derived from the oil phase component is hardly felt.
また、油中水乳化型豆腐用凝固剤において、塩化マグネシウムの含有量が２０質量％以下であっても、副成分としてカリウム及びナトリウムの双方を特定量含有させることにより、得られる豆腐を塩化マグネシウム独自の甘味のある風味を引き出したものとできることが報告されている（特許文献４）。 Further, in the water-in-oil emulsification type tofu coagulant, even if the content of magnesium chloride is 20% by mass or less, by adding a specific amount of both potassium and sodium as an accessory component, the obtained tofu is converted into magnesium chloride. It has been reported that it is possible to bring out an original sweet flavor (Patent Document 4).
上記の豆腐の製造に関し、得られる豆腐の品質を高めるべく本発明者らが凝固剤の検討を進めた結果、上記特許文献１記載の凝固剤をはじめ従来の凝固剤を用いて製造した豆腐では、塩化マグネシウムの風味（特有の甘み）を引き出すことはできても、大豆本来の自然な豆の甘みを引き出す観点では十分でないことが明らかとなってきた。
本発明は、凝固作用成分として塩化マグネシウムを含有する油中水型の豆腐用凝固剤であって、この豆腐用凝固剤を用いて豆腐を製造することにより、得られる豆腐を大豆本来の自然な甘みを十分に引き出したものとすることのできる豆腐用凝固剤の提供に関する。
Regarding the production of the above-mentioned tofu, as a result of the inventors of the present invention studying the coagulant in order to improve the quality of the obtained tofu, as a result, the tofu produced using the conventional coagulant including the coagulant described in Patent Document 1 above It has become clear that, although the flavor (specific sweetness) of magnesium chloride can be brought out, it is not sufficient from the viewpoint of bringing out the natural bean sweetness inherent in soybeans.
The present invention is a water-in-oil type tofu coagulant containing magnesium chloride as a coagulation component, and by producing tofu using this tofu coagulant, the tofu obtained is a natural soybean. The present invention relates to the provision of a coagulant for tofu capable of sufficiently extracting sweetness.
本発明者らは、上記の豆腐用凝固剤を提供すべく鋭意検討を重ねた。その結果、水に、塩化マグネシウムとともに塩化カリウム及び塩化ナトリウムを特定量溶解した水溶液を、親油性乳化剤の存在下で特定量の油脂中に乳化分散し、得られた乳化組成物を凝固剤として用いて豆腐を製造すると、得られる豆腐を大豆本来の自然な甘みを有するものとできることを見出だした。本発明はこれらの知見に基づきさらに検討を重ね、完成されるに至ったものである。 The present inventors have earnestly studied to provide the above-mentioned coagulant for tofu. As a result, in water, an aqueous solution of potassium chloride and sodium chloride together with magnesium chloride in a specific amount was emulsified and dispersed in a specific amount of oil and fat in the presence of a lipophilic emulsifier, and the obtained emulsion composition was used as a coagulant. It has been found that when tofu is produced, the obtained tofu can have the natural sweetness of soybean. The present invention has been completed through further studies based on these findings.
本発明は、油脂と親油性乳化剤とを含有する油相と、カリウムとナトリウムと塩化マグネシウムとを含有する水相とを有する油中水型乳化組成物からなる豆腐用凝固剤であって、
豆腐用凝固剤中、塩化マグネシウムの含有量が１４．０〜２６．０質量％、カリウムとナトリウムの含有量が合計で０．０５〜０．２５質量％、カリウムの含有量／ナトリウムの含有量が、質量比で１／４〜１／１である豆腐用凝固剤を提供するものである。
The present invention is a tofu coagulant comprising 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 the coagulant for tofu, the content of magnesium chloride is 14.0 to 26.0 mass%, the total content of potassium and sodium is 0.05 to 0.25 mass%, the content of potassium / the content of sodium Provides a coagulant for tofu having a mass ratio of 1/4 to 1/1.
本発明の油中水乳化型豆腐用凝固剤は、これを豆腐の製造に用いることにより、大豆本来の自然な甘みを十分に引き出した豆腐を得ることができる。 The water-in-oil emulsifying type coagulant for tofu of the present invention can be used to produce tofu to obtain tofu from which the natural sweetness inherent in soybeans is sufficiently extracted.
本発明の豆腐用凝固剤は、油脂及び親油性乳化剤を含有する油相を連続相とし、塩化マグネシウム、塩化カリウム及び塩化ナトリウムを特定量含有する水相が分散相を構成する油中水型の乳化物（乳化組成物）である。この乳化物において、油相を構成する親油性乳化剤は水相との界面を構成し、水相の分散安定性に寄与する。本発明の豆腐用凝固剤の調製について以下に説明する。 The tofu coagulant of the present invention is a water-in-oil type in which an oil phase containing fats and oils and a lipophilic emulsifier is a continuous phase, and an aqueous phase containing magnesium chloride, potassium chloride and sodium chloride in a specific amount constitutes a dispersed phase. It is an emulsion (emulsion composition). In this emulsion, the lipophilic emulsifier that constitutes the oil phase constitutes the interface with the water phase and contributes to the dispersion stability of the water phase. The preparation of the coagulant for tofu of the present invention will be described below.
本発明の豆腐用凝固剤の調製方法に特に制限はなく、例えば、塩化マグネシウム、カリウム及びナトリウムを特定量含有する水溶液を、油脂及び親油性乳化剤を含有する油脂組成物中に乳化分散することで得られる。得られる油中水型乳化物において、上記水溶液は水相を、上記油脂組成物は油相を構成する。 There is no particular limitation on the method for preparing the coagulant for tofu of the present invention, for example, an aqueous solution containing a specific amount of magnesium chloride, potassium and sodium is emulsified and dispersed in a fat composition containing a fat and a lipophilic emulsifier. can get. In the obtained water-in-oil emulsion, the aqueous solution constitutes an aqueous phase and the oil / fat composition constitutes an oil phase.
上記油脂組成物を構成する油脂としては、食用の動物性油脂、食用の植物性油脂、及び、多価アルコールと脂肪酸とのエステルから選ばれる、１種又は２種以上を用いることができる。 As the oil / fat constituting the oil / fat composition, one or more kinds selected from edible animal oil / fat, edible vegetable oil / fat, and ester of polyhydric alcohol and fatty acid can be used.
上記動物性油脂としては、ラード、牛脂等が挙げられ、これらの油脂から選ばれる１種又は２種以上の油脂を用いることができる。 Examples of the animal fats and oils include lard and beef fat, and one or more fats and oils selected from these fats and oils can be used.
上記植物性油脂としては、例えば、大豆油、菜種油、コーン油、綿実油、サフラワー油、オリーブ油、パーム油、米油、ひまわり油、胡麻油等、又はこれらの硬化油、これらのエステル交換油もしくはこれらの分別油等が挙げられ、これらの油脂から選ばれる１種又は２種以上の油脂を用いることができる。 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 hydrogenated oils thereof, transesterified oils thereof or these. And the like, and one or more kinds of fats and oils selected from these fats and oils can be used.
上記の多価アルコールと脂肪酸とのエステルを構成する多価アルコールは、プロピレングリコール、グリセリン、ポリグリセリン、ソルビト−ル及びソルビタンから選ばれる１種又は２種以上であることが好ましい。
また、上記の多価アルコールと脂肪酸とのエステルを構成する脂肪酸は、食用可能な動植物性油脂を起源とする脂肪酸であれば特に制限は無く、例えば、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、ステアリン酸、オレイン酸、リノール酸及びエルカ酸等から選ばれる１種あるいは２種以上が挙げられる。
上記の多価アルコールと脂肪酸とのエステルは、例えば公知のエステル化反応により調製することができる。
上記の油脂組成物は、２０℃において液状の油脂組成物であることが好ましく、より好ましくは５℃において液状の油脂組成物である。本明細書において「２０℃において液状の油脂組成物」とは、２０℃において固体脂含量が１質量％以下である油脂組成物を意味する。また、「５℃において液状の油脂組成物」とは、５℃において固体脂含量が１質量％以下である油脂組成物を意味する。油脂の固体脂含量は、日本油化学協会制定の基準油脂分析試験法の２．２．９固体脂含量 ＮＭＲ法に記載の方法に従い測定される。
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.
Further, the fatty acid constituting the ester of the above polyhydric alcohol and fatty acid is not particularly limited as long as it is a fatty acid originating from edible animal and vegetable oils and fats, for example, caprylic acid, capric acid, lauric acid, myristic acid. , Stearic acid, oleic acid, linoleic acid, erucic acid and the like.
The above-mentioned ester of polyhydric alcohol and fatty acid can be prepared, for example, by a known esterification reaction.
The above oil / fat composition is preferably a liquid oil / fat composition at 20 ° C, and more preferably a liquid oil / fat composition at 5 ° C. In the present specification, the term “liquid fat composition at 20 ° C.” means a fat composition having a solid fat content of 1% by mass or less at 20 ° C. Further, the “liquid fat composition at 5 ° C.” means a fat composition having a solid fat content of 1% by mass or less at 5 ° C. The solid fat content of fats and oils is measured according to the method described in 2.2.9 Solid fat content NMR method of the standard oil and fat analysis test method established by the Japan Oil Chemistry Association.
上記油脂組成物中の油脂の含有量は、凝固剤の乳化安定性の観点から、８０質量％以上であることが好ましく、８５質量％以上であることがより好ましく、８８質量％以上であることがさらに好ましい。また、同様の観点から、油脂組成物中の油脂の含有量は９９質量％以下とすることが好ましく、９７質量％以下とすることがより好ましく、９４質量％以下とすることがさらに好ましい。 From the viewpoint of emulsion stability of the coagulant, the content of the oil or fat in the oil or fat composition is preferably 80% by mass or more, more preferably 85% by mass or more, and 88% by mass or more. Is more preferable. From the same viewpoint, the content of the oil / fat in the oil / fat composition is preferably 99% by mass or less, more preferably 97% by mass or less, and further preferably 94% by mass or less.
上記油脂組成物を構成する親油性乳化剤は、そのＨＬＢが７以下であることが好ましい。この親油性乳化剤は、凝固剤の乳化安定性の観点から、ポリグリセリン縮合リシノレイン酸エステルを含むことが好ましい。親油性乳化剤に占めるポリグリセリン縮合リシノレイン酸エステルの割合は、５０質量％以上が好ましく、７０質量％以上がより好ましく、８０質量％以上がさらに好ましく、９０質量％以上がさらに好ましい。さらに好ましくは、親油性乳化剤のすべてがポリグリセリン縮合リシノレイン酸エステルである。ポリグリセリン縮合リシノレイン酸エステルを構成するポリグリセリンのグリセリン単位の数に特に制限はなく、乳化安定性の観点から、ポリグリセリン縮合リシノレイン酸エステルを構成するポリグリセリンのグリセリン重合度（平均重合度）は４〜６であることが好ましい。また、同様の観点から、ポリグリセリン縮合リシノレイン酸エステルを構成する縮合リシノレイン酸は、２〜５分子のリシノレイン酸が縮合した構造であることが好ましい。 The HLB of the lipophilic emulsifier constituting the above oil / fat composition is preferably 7 or less. From the viewpoint of emulsion stability of the coagulant, this lipophilic emulsifier preferably contains polyglycerin condensed ricinoleic acid ester. The proportion of the polyglycerin condensed ricinoleic acid ester in the lipophilic emulsifier is preferably 50% by mass or more, more preferably 70% by mass or more, further preferably 80% by mass or more, and further preferably 90% by mass or more. More preferably, all of the lipophilic emulsifiers are polyglycerin condensed ricinoleic acid esters. The number of glycerin units of the polyglycerin constituting the polyglycerin condensed ricinoleic acid ester is not particularly limited, and from the viewpoint of emulsion stability, the degree of glycerin polymerization of polyglycerol constituting the polyglycerin condensed ricinoleic acid ester (average degree of polymerization) is It is preferably 4 to 6. From the same viewpoint, the condensed ricinoleic acid forming the polyglycerin condensed ricinoleic acid ester preferably has a structure in which 2 to 5 molecules of ricinoleic acid are condensed.
ポリグリセリンのグリセリン重合度は水酸基価に基づき下式（３）より算出される。
ＭＷ＝７４ｎ＋１８・・・式（１）
ＯＨＶ＝５６１１０（ｎ＋２）／ＭＷ・・・式（２）
ｎ＝（１１２２２０−１８ＯＨＶ）／（７４ＯＨＶ−５６１１０）・・・式（３）
ＭＷ：ポリグリセリンの平均分子量
ｎ：ポリグリセリン重合度（平均重合度）
ＯＨＶ：ポリグリセリンの水酸基価
The degree of glycerin polymerization of polyglycerin is calculated from the following formula (3) based on the hydroxyl value.
MW = 74n + 18 ... Formula (1)
OHV = 56110 (n + 2) / MW ... Equation (2)
n = (112220-18OHV) / (74OHV-56110) ... Formula (3)
MW: average molecular weight of polyglycerin n: degree of polyglycerin polymerization (average degree of polymerization)
OHV: hydroxyl value of polyglycerin
本発明に用いうるポリグリセリン縮合リシノレイン酸エステルは通常の方法で合成することができる。また、市販品としては、サンソフトＮｏ．８１８ＳＫ（商品名、太陽化学社製）、サンソフトＮｏ．８１８Ｒ（商品名、太陽化学社製）、サンソフトＮｏ．８１８ＤＧ（商品名、太陽化学社製）、ＳＹグリスターＣＲ−５００（商品名、阪本薬品工業社製）、ポエムＰＲ−３００（商品名、理研ビタミン社製）を挙げることができる。 The polyglycerin condensed ricinoleic acid ester that can be used in the present invention can be synthesized by a usual method. In addition, as a commercially available product, Sunsoft No. 818SK (trade name, manufactured by Taiyo Kagaku), Sunsoft No. 818R (trade name, manufactured by Taiyo Kagaku), Sunsoft No. Examples include 818DG (trade name, manufactured by Taiyo Kagaku Co., Ltd.), SY Glister CR-500 (trade name, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), and Poem PR-300 (trade name, manufactured by Riken Vitamin Co., Ltd.).
上記油脂組成物中の親油性乳化剤の含有量は、凝固剤の乳化安定性の観点から１質量％以上とすることが好ましく、３質量％以上とすることがより好ましく、６質量％以上とすることがさらに好ましい。また、豆腐の風味の観点からは、油脂組成物中の親油性乳化剤の含有量を２０質量％以下とすることが好ましく、１５質量％以下とすることがより好ましく、１２質量％以下とすることがさらに好ましい。 The content of the lipophilic emulsifier in the oil and fat composition is preferably 1% by mass or more, more preferably 3% by mass or more, and 6% by mass or more from the viewpoint of emulsion stability of the coagulant. Is more preferable. From the viewpoint of the flavor of tofu, the content of the lipophilic emulsifier in the oil / fat composition is preferably 20% by mass or less, more preferably 15% by mass or less, and 12% by mass or less. Is more preferable.
上記油脂組成物は、上記の油脂、親油性乳化剤の他、着色料、酸化防止剤、調味料、強化剤等から選ばれる１種又は２種以上を含有してもよい。 The oil / fat composition may contain one or more selected from colorants, antioxidants, seasonings, reinforcing agents and the like, in addition to the above-mentioned oils and fats and lipophilic emulsifiers.
上記水溶液中の塩化マグネシウムの含有量、カリウムの含有量及びナトリウムの含有量は、この水溶液を上記油脂組成物中に乳化分散して得られる本発明の豆腐用凝固剤中において、塩化マグネシウムの含有量とカリウム及びナトリウムの含有量とが、本発明の規定を満たすように適宜に調節される。 The content of magnesium chloride in the aqueous solution, the content of potassium and the content of sodium are the content of magnesium chloride in the coagulant for tofu of the present invention obtained by emulsifying and dispersing this aqueous solution in the oil and fat composition. The amount and the contents of potassium and sodium are appropriately adjusted so as to satisfy the requirements of the present invention.
上記水溶液中、塩化マグネシウム濃度は、油中水型乳化組成物をより安定に調整する観点から、２５．０質量％以上であることが好ましく、２６．５質量％以上であることがより好ましく、２８．０質量％以上であることがさらに好ましい。また、同様の観点から、上記水溶液中の塩化マグネシウムの濃度は３８．０質量％以下であることが好ましく、３７．０質量％以下であることがより好ましく、３６．０質量％以下であることがより好ましい。上記の水溶液中の塩化マグネシウムの濃度は、豆腐用凝固剤の水相中の塩化マグネシウムの濃度になる。 In the aqueous solution, the magnesium chloride concentration is preferably 25.0% by mass or more, more preferably 26.5% by mass or more, from the viewpoint of more stably adjusting the water-in-oil emulsion composition. More preferably, it is 28.0 mass% or more. From the same viewpoint, the concentration of magnesium chloride in the aqueous solution is preferably 38.0 mass% or less, more preferably 37.0 mass% or less, and 36.0 mass% or less. Is more preferable. The concentration of magnesium chloride in the above aqueous solution is the concentration of magnesium chloride in the aqueous phase of the coagulant for tofu.
前記水溶液中の塩化マグネシウムは、通常には、塩化マグネシウム６水和物に由来する。本発明において塩化マグネシウムの含有量は、無水物換算の含有量である。
前記水溶液中のカリウムは、通常には、カリウム塩に由来する。当該カリウム塩に特に制限はなく、塩化カリウム、リン酸一カリウム、リン酸二カリウム、クエン酸一カリウム、クエン酸三カリウム等から選ばれる１種又は２種以上が挙げられる。
前記水溶液中のナトリウムは、通常には、ナトリウム塩に由来する。当該ナトリウム塩に特に制限はなく、塩化ナトリウム、グルタミン酸ナトリウム、クエン酸ナトリウム等から選ばれる１種又は２種以上が挙げられる。
The magnesium chloride in the aqueous solution is usually derived from magnesium chloride hexahydrate. In the present invention, the content of magnesium chloride is the content in terms of anhydride.
The potassium in the aqueous solution is usually derived from potassium salt. The potassium salt is not particularly limited and may be one or more selected from potassium chloride, monopotassium phosphate, dipotassium phosphate, monopotassium citrate, tripotassium citrate and the like.
The sodium in the aqueous solution is usually derived from the sodium salt. The sodium salt is not particularly limited and may be one or more selected from sodium chloride, sodium glutamate, sodium citrate and the like.
前記水溶液は、塩化マグネシウム、カリウム、ナトリウムの他、本発明の効果を妨げない程度で他の成分を含有しうる。例えば、硫酸カルシウム、塩化カルシウム等を含有していてもよい。 The aqueous solution may contain other components in addition to magnesium chloride, potassium, and sodium as long as the effects of the present invention are not impaired. For example, it may contain calcium sulfate, calcium chloride, or the like.
本発明の豆腐用凝固剤の調製では、作業性ないし安全面から、上記水溶液を上記油脂組成物中に乳化分散させる工程（乳化分散工程）の温度は９０℃以下とすることが好ましく、８５℃以下の温度下で乳化分散させることがより好ましく、８０℃以下の温度下で乳化分散させることがさらに好ましい。また、上記乳化分散工程の温度は塩化物の溶解性の観点から５０℃以上とすることが好ましい。
本発明の豆腐用凝固剤の調製では、予め水溶液を７０℃以上の温度に加熱して塩化マグネシウム、カリウム塩及びナトリウム塩を確実に溶解し、溶解を確認後、１０℃にて２４時間静置することが好ましい。こうすることで、塩化マグネシウム、カリウム塩及びナトリウム塩をより確実に溶解させた状態で油中水型乳化物を形成させることができ、塩化マグネシウム、カリウム塩及びナトリウム塩の沈殿がなく乳化安定性に優れた乳化物をより確実に得ることができる。予め加熱しておく際の加熱温度は、乳化分散工程を実施する温度と同一であることが好ましい。
In the preparation of the coagulant for tofu of the present invention, from the viewpoint of workability and safety, the temperature of the step of emulsifying and dispersing the aqueous solution in the oil and fat composition (emulsion dispersing step) is preferably 90 ° C or lower, and 85 ° C. It is more preferable to emulsify and disperse at a temperature below, and it is more preferable to emulsify and disperse at a temperature not higher than 80 ° C. The temperature of the emulsifying and dispersing step is preferably 50 ° C. or higher from the viewpoint of chloride solubility.
In the preparation of the coagulant for tofu of the present invention, the aqueous solution is heated in advance to a temperature of 70 ° C. or higher to surely dissolve magnesium chloride, potassium salt and sodium salt, and after confirming the dissolution, the mixture is allowed to stand at 10 ° C. for 24 hours. Preferably. By doing so, a water-in-oil emulsion can be formed in a state in which magnesium chloride, potassium salt and sodium salt are more reliably dissolved, and emulsion stability without precipitation of magnesium chloride, potassium salt and sodium salt An excellent emulsion can be obtained more reliably. The heating temperature for preheating is preferably the same as the temperature for carrying out the emulsifying and dispersing step.
本発明の豆腐用凝固剤の調製における乳化分散工程には、通常の乳化分散方法を採用することができる。例えば、上述してきた油脂組成物を、上記好ましい温度まで加温し、これをホモミキサーで撹拌しながら、上述の水溶液を除々に添加する方法などが挙げられる。上記水溶液と上記油脂組成物の乳化分散工程における混合比は、乳化安定性及び凝固剤中に占める塩化マグネシウム、カリウム及びナトリウムの割合をより高める観点から、質量比で、水溶液：油脂組成物＝５０：５０〜７５：２５とすることが好ましく、５０：５０〜７２：２８とすることがより好ましい。上記の水溶液と油脂組成物の混合比は、豆腐用凝固剤の水相と油相の比になる。 In the emulsification / dispersion step in the preparation of the coagulant for tofu of the present invention, a usual emulsification / dispersion method can be adopted. For example, a method may be mentioned in which the above-mentioned oil / fat composition is heated to the above-mentioned preferable temperature, and the above-mentioned aqueous solution is gradually added while stirring this with a homomixer. The mixing ratio of the aqueous solution and the oil / fat composition in the emulsification / dispersion step is a mass ratio of aqueous solution: oil / fat composition = 50 from the viewpoint of further increasing the emulsion stability and the proportion of magnesium chloride, potassium and sodium in the coagulant. : 50 to 75:25 is preferable, and 50:50 to 72:28 is more preferable. The mixing ratio of the aqueous solution and the oil / fat composition is the ratio of the water phase and the oil phase of the coagulant for tofu.
続いて本発明の豆腐用凝固剤の組成について説明する。 Next, the composition of the coagulant for tofu of the present invention will be described.
本発明の豆腐用凝固剤は、凝固剤中の塩化マグネシウムの含有量と、カリウム及びナトリウムの含有量が下記（ａ）〜（ｃ）を満たす。
（ａ）塩化マグネシウムの含有量が１４．０〜２６．０質量％
（ｂ）カリウムとナトリウムの含有量の総和が０．０５〜０．２５質量％
（ｃ）カリウム／ナトリウムの含有量の質量比が１／４〜１／１
上記（ａ）〜（ｃ）を満たすことにより、この豆腐用凝固剤を用いて製造した豆腐を、大豆本来の自然な甘みを引き出したものとすることができる。
In the coagulant for tofu of the present invention, the content of magnesium chloride and the contents of potassium and sodium in the coagulant satisfy the following (a) to (c).
(A) Magnesium chloride content of 14.0 to 26.0 mass%
(B) The total content of potassium and sodium is 0.05 to 0.25% by mass.
(C) The mass ratio of potassium / sodium content is 1/4 to 1/1
By satisfying the above (a) to (c), the tofu produced by using this coagulant for tofu can be made to have the natural sweetness inherent in soybean.
本発明の豆腐用凝固剤中、塩化マグネシウムの含有量は、豆乳中への分散性、得られる豆腐の弾力、内相の均一性、食感の滑らかさの観点から、１４．０質量％以上であり、１５．０質量％以上とすることが好ましく、１６．０質量％以上とすることがより好ましい。また、同様の観点から、本発明の豆腐用凝固剤中、塩化マグネシウムの含有量は、２６．０質量％以下であり、２５．０質量％以下とすることが好ましく、２４．０質量％以下とすることがより好ましい。 In the coagulant for tofu of the present invention, the content of magnesium chloride is 14.0% by mass or more from the viewpoint of dispersibility in soymilk, elasticity of the obtained tofu, uniformity of internal phase, and smoothness of texture. And is preferably 15.0 mass% or more, and more preferably 16.0 mass% or more. From the same viewpoint, in the coagulant for tofu of the present invention, the content of magnesium chloride is 26.0 mass% or less, preferably 25.0 mass% or less, and 24.0 mass% or less. Is more preferable.
また、大豆本来の自然な甘みを十分に引き出す豆腐を得る観点から、本発明の豆腐用凝固剤中、カリウムとナトリウムの含有量が合計で０．０５質量％以上であり、０．１質量％以上とすることが好ましく、０．１５質量％以上とすることがより好ましい。また、凝固剤の乳化安定性の観点から、カリウムとナトリウムの含有量が合計で０．２５質量％以下であり、０．２４質量％以下とすることが好ましく、０．１３質量％以下とすることがより好ましく、０．０７質量％以下とすることがさらに好ましい。
また、本発明の豆腐用凝固剤中の塩化マグネシウムの濃度が２４．０質量％以下であるときは、豆腐用凝固剤中のカリウムとナトリウムの含有量が合計で０．２５質量％以下であることが好ましい。本発明の豆腐用凝固剤中の塩化マグネシウムの濃度が２４．０質量％を越え、２５．０質量％以下であるときは、豆腐用凝固剤中のカリウムとナトリウムの含有量が合計で０．１３質量％以下であることが好ましい。本発明の豆腐用凝固剤中の塩化マグネシウムの濃度が２５．０質量％を越え、２６．０質量％以下であるときは、豆腐用凝固剤中のカリウムとナトリウムの含有量が合計で０．０７質量％以下であることが好ましい。
In addition, from the viewpoint of obtaining tofu that fully brings out the natural sweetness of soybean, the total content of potassium and sodium in the coagulant for tofu of the present invention is 0.05% by mass or more, and 0.1% by mass. It is preferable that the amount be at least the above, and it is more preferable that the amount be at least 0.15 mass%. From the viewpoint of emulsion stability of the coagulant, the total content of potassium and sodium is 0.25 mass% or less, preferably 0.24 mass% or less, and 0.13 mass% or less. It is more preferable that the content is 0.07% by mass or less.
Further, when the concentration of magnesium chloride in the coagulant for tofu of the present invention is 24.0 mass% or less, the total content of potassium and sodium in the coagulant for tofu is 0.25 mass% or less. It is preferable. When the concentration of magnesium chloride in the coagulant for tofu of the present invention exceeds 24.0 mass% and is 25.0 mass% or less, the total content of potassium and sodium in the coagulant for tofu is 0. It is preferably 13% by mass or less. When the concentration of magnesium chloride in the coagulant for tofu of the present invention exceeds 25.0 mass% and is 26.0 mass% or less, the total content of potassium and sodium in the coagulant for tofu is 0. It is preferably not more than 07% by mass.
また、大豆本来の自然な甘みを十分に引き出す豆腐を得る観点から、本発明の豆腐用凝固剤中、カリウムの含有量とナトリウムの含有量の比（カリウム／ナトリウム）が、質量比で１／４〜１／１であり、１／３〜１／１が好ましく、１／２〜１／１がより好ましい。 In addition, from the viewpoint of obtaining tofu that fully brings out the natural sweetness inherent in soybean, in the coagulant for tofu of the present invention, the ratio of the content of potassium to the content of sodium (potassium / sodium) is 1 / mass ratio. It is 4 to 1/1, preferably 1/3 to 1/1, and more preferably 1/2 to 1/1.
本発明の豆腐用凝固剤中の油脂の含有量は、油中水型乳化組成物をより安定して調製する観点から、２０．０質量％以上とすることが好ましく、２５．０質量％以上とすることがより好ましく、２７．０質量％以上とすることがさらに好ましい。また、豆乳中への分散性をより高める観点から、豆腐用凝固剤中の油脂の含有量は、４９．０質量％以下とすることが好ましく、４５．０質量％以下とすることがより好ましく、４０．０質量％以下とすることがさらに好ましい。 The content of fats and oils in the coagulant for tofu of the present invention is preferably 20.0% by mass or more and 25.0% by mass or more from the viewpoint of more stably preparing a water-in-oil emulsion composition. Is more preferable, and it is further preferable that it is 27.0 mass% or more. Further, from the viewpoint of further improving dispersibility in soymilk, the content of oils and fats in the coagulant for tofu is preferably 49.0% by mass or less, and more preferably 45.0% by mass or less. More preferably, it is 40.0 mass% or less.
本発明の豆腐用凝固剤中、親油性乳化剤の含有量は、乳化安定性をより高める観点から０．２質量％以上とすることが好ましく、０．３質量％以上とすることがより好ましく、０．４質量％以上とすることがさらに好ましく、０．５質量％以上とすることがさらに好ましく、１．０質量％以上とすることがさらに好ましい。豆腐の風味の観点からは、豆腐用凝固剤中の親油性乳化剤の含有量を１０．０質量％以下とすることが好ましく、８．０質量％以下とすることがより好ましく、５．０質量％以下とすることがさらに好ましく、３．０質量％以下とすることがさらに好ましい。 In the coagulant for tofu of the present invention, the content of the lipophilic emulsifier is preferably 0.2% by mass or more, more preferably 0.3% by mass or more, from the viewpoint of further increasing the emulsion stability. The content is more preferably 0.4% by mass or more, further preferably 0.5% by mass or more, and further preferably 1.0% by mass or more. From the viewpoint of the flavor of tofu, the content of the lipophilic emulsifier in the coagulant for tofu is preferably 10.0 mass% or less, more preferably 8.0 mass% or less, and 5.0 mass% or less. % Or less, more preferably 3.0% by mass or less.
本発明の豆腐用凝固剤は、油中水型の乳化安定性の観点から、分散相を構成する乳化粒子（水相）の体積基準メジアン径、すなわち、体積基準平均乳化粒子径が０．５〜５．０μｍであることが好ましく１．０〜４．０μｍであることがより好ましく、２．０〜３．０μｍであることがさらに好ましい。体積基準平均乳化粒子径は後述の実施例に記載の方法で測定される値である。 From the viewpoint of water-in-oil emulsion stability, the tofu coagulant of the present invention has a volume-based median diameter of emulsified particles (aqueous phase) constituting the dispersed phase, that is, a volume-based average emulsified particle diameter of 0.5. ˜5.0 μm is preferable, 1.0 to 4.0 μm is more preferable, and 2.0 to 3.0 μm is further preferable. The volume-based average emulsion particle diameter is a value measured by the method described in Examples below.
本発明の豆腐用凝固剤を用いた豆腐の製造は、凝固剤として本発明の豆腐用凝固剤を用いること以外は常法により実施することができる。すなわち、本発明の豆腐用凝固剤と豆乳とを混合し、豆乳中のタンパク質に架橋構造を形成させてゲル化することにより、豆腐が得られる。
豆腐の製造に際し、豆乳と本発明の豆腐用凝固剤との混合は、豆乳１００質量部に対して、凝固剤中の塩化マグネシウム量が０．１０〜０．２３質量部となるように混合することが好ましい。
また、豆乳と本発明の豆腐用凝固剤とを混合する際の温度は、８５℃以下とすることが好ましく、８０℃以下とすることがより好ましい。当該温度は通常は６０℃以上とする。
豆乳と本発明の豆腐用凝固剤との混合は、通常のミキサーを用いて均質に撹拌することにより行うことができる。豆乳と本発明の豆腐用凝固剤とを混合して数秒〜数十秒間撹拌した後、所望の形状の豆腐充填容器に充填し、通常は８０〜９０℃程度の温度下で２０〜５０分間程度熟成させることにより、豆腐が得られる。
本発明の豆腐用凝固剤を用いて製造される豆腐の種類に特に制限はない。例えば、絹豆腐であってもよいし、木綿豆腐であってもよい。
Production of tofu using the coagulant for tofu of the present invention can be carried out by a conventional method except that the coagulant for tofu of the present invention is used as a coagulant. That is, tofu is obtained by mixing the coagulant for tofu of the present invention and soy milk, and allowing the protein in the soy milk to form a crosslinked structure and gelling.
When producing tofu, the soymilk and the coagulant for tofu of the present invention are mixed so that the amount of magnesium chloride in the coagulant is 0.10 to 0.23 parts by mass with respect to 100 parts by mass of soymilk. It is preferable.
The temperature at which soy milk and the coagulant for tofu of the present invention are mixed is preferably 85 ° C or lower, and more preferably 80 ° C or lower. The temperature is usually 60 ° C. or higher.
The soymilk and the coagulant for tofu of the present invention can be mixed by uniformly stirring with a conventional mixer. After mixing the soymilk and the coagulant for tofu of the present invention and stirring for several seconds to several tens of seconds, the mixture is filled in a tofu filling container having a desired shape, and usually at a temperature of about 80 to 90 ° C for about 20 to 50 minutes. Tofu can be obtained by aging.
There is no particular limitation on the type of tofu produced using the coagulant for tofu of the present invention. For example, it may be silk tofu or cotton tofu.
上述した実施形態に関し、本発明は以下の油中水型乳化形態の豆腐用凝固剤を開示する。 Regarding the above-described embodiment, the present invention discloses the following water-in-oil type emulsified form coagulant for tofu.
＜１＞
油脂と親油性乳化剤とを含有する油相と、カリウムとナトリウムと塩化マグネシウムとを含有する水相とを有する油中水型乳化組成物からなる豆腐用凝固剤であって、
該豆腐用凝固剤中、塩化マグネシウムの含有量が１４．０〜２６．０質量％、カリウムとナトリウムの含有量が合計で０．０５〜０．２５質量％、カリウムの含有量／ナトリウムの含有量が、質量比で１／４〜１／１である豆腐用凝固剤。
<1>
A tofu coagulant consisting of a water-in-oil emulsion composition having an oil phase containing fats and oils and a lipophilic emulsifier, and a water phase containing potassium, sodium and magnesium chloride,
In the coagulant for tofu, the content of magnesium chloride is 14.0 to 26.0 mass%, the total content of potassium and sodium is 0.05 to 0.25 mass%, the content of potassium / the content of sodium A coagulant for tofu whose amount is 1/4 to 1/1 in mass ratio.
＜２＞
前記油脂が、好ましくは動物性油脂、植物性油脂、及び、多価アルコールと脂肪酸とのエステルから選ばれる１種又は２種以上である、前記＜１＞に記載の豆腐用凝固剤。
＜３＞
前記油相が、好ましくは２０℃において液状であり、より好ましくは５℃において液状である、前記＜１＞又は＜２＞に記載の豆腐用凝固剤。
＜４＞
前記動物性油脂が、好ましくはラード、及び牛脂から選ばれる１種又は２種以上である、前記＜２＞に記載の豆腐用凝固剤。
＜５＞
前記植物性油脂が、好ましくは大豆油、菜種油、コーン油、綿実油、サフラワー油、オリーブ油、パーム油、米油、ひまわり油、胡麻油、これらの硬化油、これらのエステル交換油、及びこれらの分別油から選ばれる１種又は２種以上である、前記＜２＞又は＜４＞に記載の豆腐用凝固剤。
＜６＞
前記の多価アルコールと脂肪酸とのエステルを構成する多価アルコールが、好ましくはプロピレングリコール、グリセリン、ポリグリセリン、ソルビト−ル及びソルビタンから選ばれる１種又は２種以上である、前記＜２＞、＜４＞及び＜５＞のいずれか１つに記載の豆腐用凝固剤。
＜７＞
前記の多価アルコールと脂肪酸とのエステルを構成する脂肪酸が、好ましくはカプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、ステアリン酸、オレイン酸、リノール酸及びエルカ酸から選ばれる１種あるいは２種以上である、前記＜２＞、＜４＞、＜５＞及び＜６＞のいずれか１つに記載の豆腐用凝固剤。
＜８＞
前記油相中の油脂の含有量が、好ましくは８０質量％以上であり、より好ましくは８５質量％以上であり、さらに好ましくは８８質量％以上である、前記＜１＞〜＜７＞のいずれか１つに記載の豆腐用凝固剤。
＜９＞
前記油相中の油脂の含有量が、好ましくは９９質量％以下であり、より好ましくは９７質量％以下であり、さらに好ましくは９４質量％以下である、前記＜１＞〜＜８＞のいずれか１つに記載の豆腐用凝固剤。
＜１０＞
前記油相中の油脂の含有量が、好ましくは８０〜９９質量％であり、より好ましくは８５〜９７質量％であり、さらに好ましくは８８〜９４質量％である、前記＜１＞〜＜９＞のいずれか１つに記載の豆腐用凝固剤。
＜１１＞
前記油相中の親油性乳化剤の含有量が、好ましくは１質量％以上であり、より好ましくは３質量％以上であり、さらに好ましくは６質量％以上である、前記＜１＞〜＜１０＞のいずれか１つに記載の豆腐用凝固剤。
＜１２＞
前記油相中の親油性乳化剤の含有量が、好ましくは２０質量％以下であり、より好ましくは１５質量％以下であり、さらに好ましくは１２質量％以下である、前記＜１＞〜＜１１＞のいずれか１つに記載の豆腐用凝固剤。
＜１３＞
前記油相中の親油性乳化剤の含有量が、好ましくは１〜２０質量％であり、より好ましくは３〜１５質量％であり、さらに好ましくは６〜１２質量％である、前記＜１＞〜＜１２＞のいずれか１つに記載の豆腐用凝固剤。
＜１４＞
前記油相が好ましくは油脂及び親油性乳化剤とからなる油脂組成物であり、又は油脂及び親油性乳化剤と、着色料、酸化防止剤、調味料、及び強化剤から選ばれる１種又は２種以上とからなる油脂組成物である、前記＜１＞〜＜１３＞のいずれか１つに記載の豆腐用凝固剤。
<2>
The coagulant for tofu according to <1>, wherein the oil or fat is preferably one or more selected from animal oils and fats, vegetable oils and fats, and esters of polyhydric alcohols and fatty acids.
<3>
The tofu coagulant according to <1> or <2>, wherein the oil phase is preferably liquid at 20 ° C., more preferably liquid at 5 ° C.
<4>
The tofu coagulant according to <2>, wherein the animal fat is one or more selected from lard and beef tallow.
<5>
The vegetable oil is preferably soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, palm oil, rice oil, sunflower oil, sesame oil, hydrogenated oils thereof, transesterified oils thereof, and fractionation thereof. The coagulant for tofu according to <2> or <4>, which is one or more selected from oils.
<6>
The polyhydric alcohol constituting the ester of the polyhydric alcohol and fatty acid is preferably one or more selected from propylene glycol, glycerin, polyglycerin, sorbitol and sorbitan, <2>, The coagulant for tofu according to any one of <4> and <5>.
<7>
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. The coagulant for tofu according to any one of <2>, <4>, <5>, and <6>.
<8>
The content of fats and oils in the oil phase is preferably 80% by mass or more, more preferably 85% by mass or more, further preferably 88% by mass or more, any of the above <1> to <7> The coagulant for tofu according to item 1.
<9>
The content of fats and oils in the oil phase is preferably 99% by mass or less, more preferably 97% by mass or less, further preferably 94% by mass or less, any of the above <1> to <8> The coagulant for tofu according to item 1.
<10>
The content of fats and oils in the oil phase is preferably 80 to 99 mass%, more preferably 85 to 97 mass%, and further preferably 88 to 94 mass%, <1> to <9 The coagulant for tofu according to any one of <1>.
<11>
The content of the lipophilic emulsifier in the oil phase is preferably 1% by mass or more, more preferably 3% by mass or more, and further preferably 6% by mass or more, <1> to <10> The coagulant for tofu according to any one of 1.
<12>
The content of the lipophilic emulsifier in the oil phase is preferably 20% by mass or less, more preferably 15% by mass or less, further preferably 12% by mass or less, <1> to <11> The coagulant for tofu according to any one of 1.
<13>
The content of the lipophilic emulsifier in the oil phase is preferably 1 to 20% by mass, more preferably 3 to 15% by mass, and further preferably 6 to 12% by mass. The coagulant for tofu according to any one of <12>.
<14>
The oil phase is preferably an oil and fat composition comprising an oil and fat and a lipophilic emulsifier, or one or more selected from oil and fat and a lipophilic emulsifier, and a colorant, an antioxidant, a seasoning, and a strengthening agent. The coagulant for tofu according to any one of <1> to <13>, which is an oil and fat composition comprising
＜１５＞
前記水相中のカリウムが、好ましくは塩化カリウム、リン酸一カリウム、リン酸二カリウム、クエン酸一カリウム、及びクエン酸三カリウムから選ばれる１種又は２種以上のカリウム塩に由来するカリウムである、前記＜１＞〜＜１４＞のいずれか１つに記載の豆腐用凝固剤。
＜１６＞
前記水相中のナトリウムが、好ましくは塩化ナトリウム、グルタミン酸ナトリウム、及びクエン酸ナトリウムから選ばれる１種又は２種以上のナトリウム塩に由来するナトリウムである、前記＜１＞〜＜１５＞のいずれか１つに記載の豆腐用凝固剤。
＜１７＞
前記水相が好ましくは塩化マグネシウム、カリウム塩、及びナトリウム塩を含有する水溶液であり、さらに硫酸カルシウム、及び塩化カルシウムの少なくともいずれかを含有してもよい水溶液である、前記＜１＞〜＜１６＞のいずれか１つに記載の豆腐用凝固剤。
＜１８＞
前記水相と同じ組成の水溶液を前記油相と同じ組成の油脂組成物中に乳化分散して得られる、前記＜１＞〜＜１７＞のいずれか１つに記載の豆腐用凝固剤。
＜１９＞
前記乳化分散工程の温度が、好ましくは９０℃以下であり、より好ましくは８５℃以下であり、さらに好ましくは８０℃以下である、前記＜１８＞に記載の豆腐用凝固剤。
＜２０＞
前記豆腐用凝固剤中の塩化マグネシウムの含有量が、好ましくは１５．０質量％以上であり、より好ましくは１６．０質量％以上である、前記＜１＞〜＜１９＞のいずれか１つに記載の豆腐用凝固剤。
＜２１＞
前記豆腐用凝固剤中の塩化マグネシウムの含有量が、好ましくは２５．０質量％以下であり、より好ましくは２４．０質量％以下である、前記＜１＞〜＜２０＞のいずれか１つに記載の豆腐用凝固剤。
＜２２＞
前記豆腐用凝固剤中の塩化マグネシウムの含有量が、好ましくは１５．０〜２５．０質量％であり、より好ましくは１６．０〜２４．０質量％である、前記＜１＞〜＜２１＞のいずれか１つに記載の豆腐用凝固剤。
＜２３＞
前記豆腐用凝固剤中のカリウムとナトリウムの含有量の合計が、好ましくは０．１質量％以上であり、より好ましくは０．１５質量％以上である、前記＜１＞〜＜２２＞のいずれか１つに記載の豆腐用凝固剤。
＜２４＞
前記豆腐用凝固剤中のカリウムとナトリウムの含有量の合計が、好ましくは０．２４質量％以下である、前記＜１＞〜＜２３＞のいずれか１つに記載の豆腐用凝固剤。
＜２５＞
前記豆腐用凝固剤中のカリウムとナトリウムの含有量の合計が、好ましくは０．１〜０．２４質量％であり、より好ましくは０．１５〜０．２４質量％である、前記＜１＞〜＜２４＞のいずれか１つに記載の豆腐用凝固剤。
＜２６＞
前記豆腐用凝固剤中のカリウムの含有量とナトリウムの含有量の比（カリウム／ナトリウム）が、好ましくは質量比で１／３〜１／１であり、より好ましくは質量比で１／２〜１／１である、前記＜１＞〜＜２５＞のいずれか１つに記載の豆腐用凝固剤。
<15>
The potassium in the aqueous phase is preferably potassium derived from one or more potassium salts selected from potassium chloride, monopotassium phosphate, dipotassium phosphate, monopotassium citrate, and tripotassium citrate. The coagulant for tofu according to any one of <1> to <14>.
<16>
Any of the above <1> to <15>, wherein sodium in the aqueous phase is sodium derived from one or more sodium salts preferably selected from sodium chloride, sodium glutamate, and sodium citrate. The coagulant for tofu according to item 1.
<17>
<1> to <16, wherein the aqueous phase is preferably an aqueous solution containing magnesium chloride, potassium salt, and sodium salt, and further an aqueous solution which may further contain at least one of calcium sulfate and calcium chloride. The coagulant for tofu according to any one of <1>.
<18>
The coagulant for tofu according to any one of <1> to <17>, which is obtained by emulsifying and dispersing an aqueous solution having the same composition as the aqueous phase in an oil and fat composition having the same composition as the oil phase.
<19>
The temperature of the emulsifying and dispersing step is preferably 90 ° C. or lower, more preferably 85 ° C. or lower, further preferably 80 ° C. or lower, and the coagulant for tofu according to <18>.
<20>
The content of magnesium chloride in the coagulant for tofu is preferably 15.0 mass% or more, more preferably 16.0 mass% or more, any one of the above <1> to <19> A coagulant for tofu according to item 1.
<21>
The content of magnesium chloride in the coagulant for tofu is preferably 25.0 mass% or less, more preferably 24.0 mass% or less, any one of the above <1> to <20> A coagulant for tofu according to item 1.
<22>
The content of magnesium chloride in the coagulant for tofu is preferably 15.0 to 25.0 mass%, more preferably 16.0 to 24.0 mass%, <1> to <21 The coagulant for tofu according to any one of <1>.
<23>
Any of the above <1> to <22>, wherein the total content of potassium and sodium in the coagulant for tofu is preferably 0.1% by mass or more, more preferably 0.15% by mass or more. The coagulant for tofu according to item 1.
<24>
The coagulant for tofu according to any one of <1> to <23>, wherein the total content of potassium and sodium in the coagulant for tofu is preferably 0.24 mass% or less.
<25>
The total content of potassium and sodium in the tofu coagulant is preferably 0.1 to 0.24 mass%, more preferably 0.15 to 0.24 mass%, <1><-> A coagulant for tofu according to any one of <24>.
<26>
The ratio of the content of potassium and the content of sodium (potassium / sodium) in the coagulant for tofu is preferably 1/3 to 1/1 in mass ratio, more preferably 1/2 to in mass ratio. The coagulant for tofu according to any one of <1> to <25>, which is 1/1.
＜２７＞
前記水相中の塩化マグネシウムの含有量が、好ましくは２５．０質量％以上であり、より好ましくは２６．５質量％以上であり、さらに好ましくは２８．０質量％以上である、前記＜１＞〜＜２６＞のいずれか１つに記載の豆腐用凝固剤。
＜２８＞
前記水相中の塩化マグネシウムの含有量が、好ましくは３８．０質量％以下であり、より好ましくは３７．０質量％以下であり、さらに好ましくは３６．０質量％以下である、前記＜１＞〜＜２７＞のいずれか１つに記載の豆腐用凝固剤。
＜２９＞
前記水相中の塩化マグネシウムの含有量が、好ましくは２５．０〜３８．０質量％であり、より好ましくは２６．５〜３７．０質量％であり、さらに好ましくは２８．０〜３６．０質量％である、前記＜１＞〜＜２８＞のいずれか１つに記載の豆腐用凝固剤。
＜３０＞
前記水相と前記油相の比が質量比で、好ましくは水相／油相＝５０／５０〜７５／２５であり、より好ましくは水相／油相＝５０／５０〜７２／２８である、前記＜１＞〜＜２９＞のいずれか１つに記載の豆腐用凝固剤。
＜３１＞
前記親油性乳化剤が、好ましくはポリグリセリン縮合リシノレイン酸エステルを含み、より好ましくは、親油性乳化剤に占めるポリグリセリン縮合リシノレイン酸エステルの割合が５０質量％以上であり、当該割合はさらに好ましくは７０質量％以上、さらに好ましくは８０質量％以上、さらに好ましくは９０質量％以上であり、さらに好ましくは、前記親油性乳化剤がポリグリセリン縮合リシノレイン酸エステルである、前記＜１＞〜＜３０＞のいずれか１つに記載の豆腐用凝固剤。
＜３２＞
前記ポリグリセリン縮合リシノレイン酸エステルを構成するポリグリセリンのグリセリン重合度が、好ましくは４〜６である、前記＜３１＞に記載の豆腐用凝固剤。
＜３３＞
前記ポリグリセリン縮合リシノレイン酸エステルを構成する縮合リシノレイン酸が、好ましくは２〜５分子のリシノレイン酸が縮合した構造である、前記＜３１＞又は＜３２＞に記載の豆腐用凝固剤。
＜３４＞
前記豆腐用凝固剤中の油脂の含有量が、好ましくは２０．０質量％以上であり、より好ましくは２５．０質量％以上であり、さらに好ましくは２７．０質量％以上である、前記＜１＞〜＜３３＞のいずれか１つに記載の豆腐用凝固剤。
＜３５＞
前記豆腐用凝固剤中の油脂の含有量が、好ましくは４９．０質量％以下であり、より好ましくは４５．０質量％以下であり、さらに好ましくは４０．０質量％以下である、前記＜１＞〜＜３４＞のいずれか１つに記載の豆腐用凝固剤。
＜３６＞
前記豆腐用凝固剤中の油脂の含有量が、好ましくは２０．０〜４９．０質量％であり、より好ましくは２５．０〜４５．０質量％であり、さらに好ましくは２７．０〜４０．０質量％である、前記＜１＞〜＜３５＞のいずれか１つに記載の豆腐用凝固剤。
＜３７＞
前記豆腐用凝固剤中の親油性乳化剤の含有量が、好ましくは０．２質量％以上であり、より好ましくは０．３質量％以上であり、さらに好ましくは０．４質量％以上であり、さらに好ましくは０．５質量％以上であり、さらに好ましくは１．０質量％以上である、前記＜１＞〜＜３６＞のいずれか１つに記載の豆腐用凝固剤。
＜３８＞
前記豆腐用凝固剤中の親油性乳化剤の含有量が、好ましくは１０．０質量％以下であり、より好ましくは８．０質量％以下であり、さらに好ましくは５．０質量％以下であり、特に好ましくは３．０質量％以下である、前記＜１＞〜＜３７＞のいずれか１つに記載の豆腐用凝固剤。
＜３９＞
前記豆腐用凝固剤中の親油性乳化剤の含有量が、好ましくは０．２〜１０．０質量％であり、より好ましくは０．３〜８．０質量％であり、さらに好ましくは０．４〜５．０質量％であり、さらに好ましくは０．５〜３．０質量％であり、さらに好ましくは１．０〜３．０質量％である、前記＜１＞〜＜３８＞のいずれか１つに記載の豆腐用凝固剤。
＜４０＞
前記豆腐用凝固剤の体積基準平均乳化粒子径が、好ましくは０．５〜５．０μｍであり、より好ましくは１．０〜４．０μｍであり、さらに好ましくは２．０〜３．０μｍである、前記＜１＞〜＜３９＞のいずれか１つに記載の豆腐用凝固剤
<27>
The content of magnesium chloride in the aqueous phase is preferably 25.0 mass% or more, more preferably 26.5 mass% or more, further preferably 28.0 mass% or more, <1. > To <26>, the coagulant for tofu according to any one of items.
<28>
The content of magnesium chloride in the aqueous phase is preferably 38.0% by mass or less, more preferably 37.0% by mass or less, and further preferably 36.0% by mass or less, <1. >-<27> any one of the coagulants for tofu.
<29>
The content of magnesium chloride in the aqueous phase is preferably 25.0 to 38.0 mass%, more preferably 26.5 to 37.0 mass%, and further preferably 28.0 to 36. The coagulant for tofu according to any one of <1> to <28>, which is 0% by mass.
<30>
The mass ratio of the water phase and the oil phase is preferably water phase / oil phase = 50/50 to 75/25, and more preferably water phase / oil phase = 50/50 to 72/28. The coagulant for tofu according to any one of <1> to <29>.
<31>
The lipophilic emulsifier preferably contains a polyglycerin condensed ricinoleic acid ester, more preferably the proportion of the polyglycerin condensed ricinoleic acid ester in the lipophilic emulsifier is 50 mass% or more, and the ratio is more preferably 70 mass. % Or more, more preferably 80% by mass or more, further preferably 90% by mass or more, and further preferably, the lipophilic emulsifier is a polyglycerin condensed ricinoleic acid ester, any of the above <1> to <30> The coagulant for tofu according to item 1.
<32>
The coagulant for tofu according to <31>, wherein the polyglycerin constituting the polyglycerin condensed ricinoleic acid ester has a glycerin polymerization degree of preferably 4 to 6.
<33>
The coagulant for tofu according to <31> or <32>, wherein the condensed ricinoleic acid constituting the polyglycerin condensed ricinoleic acid ester has a structure in which preferably 2 to 5 molecules of ricinoleic acid are condensed.
<34>
The content of fats and oils in the coagulant for tofu is preferably 20.0 mass% or more, more preferably 25.0 mass% or more, and further preferably 27.0 mass% or more. The coagulant for tofu according to any one of 1> to <33>.
<35>
The content of fats and oils in the coagulant for tofu is preferably 49.0 mass% or less, more preferably 45.0 mass% or less, further preferably 40.0 mass% or less, The coagulant for tofu according to any one of 1> to <34>.
<36>
The content of fats and oils in the coagulant for tofu is preferably 20.0 to 49.0% by mass, more preferably 25.0 to 45.0% by mass, and further preferably 27.0 to 40%. The coagulant for tofu according to any one of <1> to <35>, which is 0.0% by mass.
<37>
The content of the lipophilic emulsifier in the tofu coagulant is preferably 0.2% by mass or more, more preferably 0.3% by mass or more, and further preferably 0.4% by mass or more, The tofu coagulant according to any one of <1> to <36>, which is more preferably 0.5% by mass or more, and further preferably 1.0% by mass or more.
<38>
The content of the lipophilic emulsifier in the coagulant for tofu is preferably 10.0 mass% or less, more preferably 8.0 mass% or less, further preferably 5.0 mass% or less, The coagulant for tofu according to any one of <1> to <37>, which is particularly preferably 3.0% by mass or less.
<39>
The content of the lipophilic emulsifier in the tofu coagulant is preferably 0.2 to 10.0% by mass, more preferably 0.3 to 8.0% by mass, and further preferably 0.4. To 5.0% by mass, more preferably 0.5 to 3.0% by mass, and still more preferably 1.0 to 3.0% by mass, any one of the above items <1> to <38>. The coagulant for tofu according to item 1.
<40>
The volume-based average emulsion particle size of the coagulant for tofu is preferably 0.5 to 5.0 μm, more preferably 1.0 to 4.0 μm, and further preferably 2.0 to 3.0 μm. The coagulant for tofu according to any one of <1> to <39> above.
＜４１＞
前記＜１＞〜＜４０＞のいずれか１つに記載の豆腐用凝固剤を用いる豆腐の製造方法。
＜４２＞
豆乳１００質量部に対して、前記豆腐用凝固剤中の塩化マグネシウム量が０．１０〜０．２３質量部となるように、該豆乳と該豆腐用凝固剤とを混合する、前記＜４１＞に記載の豆腐の製造方法。
＜４３＞
前記豆乳と前記豆腐用凝固剤を混合させる際の温度が、好ましくは６０〜８５℃であり、より好ましくは６０〜８０℃以下である、前記＜４２＞に記載の豆腐の製造方法。
＜４４＞
前記豆乳と前記豆腐用凝固剤とを混合して熟成させる際の温度が、好ましくは８０〜９０℃の温度で、好ましくは２０〜５０分間の加熱である、前記＜４２＞又は＜４３＞に記載の豆腐の製造方法。
<41>
A method for producing tofu using the coagulant for tofu according to any one of <1> to <40>.
<42>
The soymilk and the coagulant for tofu are mixed so that the amount of magnesium chloride in the coagulant for tofu is 0.10 to 0.23 parts by mass with respect to 100 parts by mass of soymilk, <41> above. The method for producing tofu according to [4].
<43>
The method for producing tofu according to <42>, wherein the temperature when mixing the soymilk and the coagulant for tofu is preferably 60 to 85 ° C, more preferably 60 to 80 ° C or less.
<44>
The temperature when mixing and aging the soymilk and the coagulant for tofu is preferably 80 to 90 ° C., and preferably 20 to 50 minutes, in the <42> or <43>. A method for producing tofu according to the description.
本発明を実施例に基づき以下に詳細に説明するが、本発明はこれらに限定されるものではない。 The present invention will be described in detail below based on examples, but the present invention is not limited thereto.
［分析方法］
＜水相中の塩化マグネシウム濃度＞
乳化分散工程に用いた水溶液中の塩化マグネシウム濃度を「第８版食品添加物公定書」の「塩化マグネシウム」の項に記載の方法により定量し、得られた値を水相中の塩化マグネシウム濃度とした。
[Analysis method]
<Magnesium chloride concentration in aqueous phase>
The magnesium chloride concentration in the aqueous solution used in the emulsifying and dispersing step was quantified by the method described in the "Magnesium chloride" section of the "Food Additives Official 8th Edition", and the obtained value was determined as the magnesium chloride concentration in the aqueous phase. And
＜豆腐用凝固剤中の塩化マグネシウムの濃度＞
豆腐用凝固剤０．２ｇにエタノールを加えて溶解し、２０ｍＬまでメスアップしてＡ液とした。Ａ液５ｍＬにエタノール５０ｍＬ及びアンモニア塩化アンモニウム緩衝液（塩化アンモニウム６７．５ｇを１０００ｍＬメスフラスコに量り、アンモニア水５７０ｍＬを加えて溶かし、蒸留水を加えて１０００ｍＬとした溶液）を５ｍＬ加えた。この溶液にエリオクロムブラックＴ溶液を２滴加え、０．０１ｍｏｌ／ＬのＥＤＴＡで滴定した。終点は赤色から青色に変わった点とした。下記計算式より豆腐用凝固剤中の塩化マグネシウム濃度を算出した。
豆腐用凝固剤中の塩化マグネシウム含有量（質量％）＝ａ×０．３８０８／０．２
（ａ：試料の滴定に要した０．０１ｍｏｌ／Ｌ ＥＤＴＡの使用量（ｍＬ））
<Concentration of magnesium chloride in coagulant for tofu>
Ethanol was added to 0.2 g of the coagulant for tofu to dissolve it, and the solution was made up to 20 mL to prepare solution A. To 5 mL of the solution A, 50 mL of ethanol and 5 mL of an ammonium ammonium chloride buffer solution (a solution in which 67.5 g of ammonium chloride was weighed in a 1000 mL volumetric flask, 570 mL of ammonia water was added and dissolved, and distilled water was added to 1000 mL) was added. Two drops of Eriochrome Black T solution were added to this solution and titrated with 0.01 mol / L EDTA. The end point was the point where the color changed from red to blue. The magnesium chloride concentration in the coagulant for tofu was calculated from the following formula.
Magnesium chloride content (mass%) in coagulant for tofu = a x 0.3808 / 0.2
(A: Amount of 0.01 mol / L EDTA used for titration of sample (mL))
＜豆腐用凝固剤中のカリウム、ナトリウム及びマグネシウム濃度＞
豆腐用凝固剤２ｇを精密にるつぼに量り、電気炉にて５５０℃で３時間強熱した。灰化後の試料を所定量の蒸留水にて希釈し、偏光ゼーマン原子吸光度計（日立ハイテクノロジーズ社製 Ｚ２０００）を用いて定量した。
<Concentrations of potassium, sodium and magnesium in the coagulant for tofu>
2 g of the coagulant for tofu was precisely weighed in a crucible and ignited in an electric furnace at 550 ° C. for 3 hours. The ashed sample was diluted with a predetermined amount of distilled water and quantified using a polarized Zeeman atomic absorption spectrometer (Z2000 manufactured by Hitachi High-Technologies Corporation).
＜体積基準平均乳化粒子径＞
２０℃で１日間保存した豆腐用凝固剤をレーザー回析式粒度分布計（商品名：ＳＡＬＤ−２１００、島津製作所社製）を用いてメジアン径（体積基準、屈折率１．７０−０．２０ｉ）を測定した。豆腐用凝固剤の分散媒としては、中鎖脂肪酸トリグリセライド（商品名：ココナードＭＴ、花王社製）を用い、２０〜２５℃の範囲でバッチセル法により測定した。
<Volume-based average emulsion particle size>
Using a laser diffraction type particle size distribution meter (trade name: SALD-2100, manufactured by Shimadzu Corporation), the coagulant for tofu stored at 20 ° C. for 1 day was used to calculate the median diameter (volume basis, refractive index 1.70-0.20i). ) Was measured. As the dispersion medium of the coagulant for tofu, medium-chain fatty acid triglyceride (trade name: Coconard MT, manufactured by Kao Corporation) was used, and measurement was carried out by a batch cell method in the range of 20 to 25 ° C.
表１に示す配合組成（単位：質量部）で全量１０００ｇの油中水型乳化物よりなる豆腐用凝固剤（実施例１〜７、比較例１〜５）を得た。表１に記載の塩化マグネシウム６水和物（ＭｇＣｌ２・６Ｈ２Ｏ）として、塩化マグネシウム六水和物９９．９％（和光純薬製）を用いた。塩化カリウム（ＫＣｌ）として塩化カリウム試薬特級（和光純薬製）を用いた。塩化ナトリウム（ＮａＣｌ）として塩化ナトリウム試薬特級（和光純薬製）を用いた。また、親油性乳化剤として、ポリグリセリン縮合リシノレイン酸エステル（ＰＧＰＲ、商品名、サンソフトＮｏ．８１８ＳＫ、太陽化学社製）を用いた。また、油脂として、コーンサラダ油（商品名：日清コーン油（Ｓ）、日清オイリオ社製）を用いた。具体的な方法を以下に説明する。
A coagulant for tofu (Examples 1 to 7 and Comparative Examples 1 to 5) having a total composition of 1000 g and a water-in-oil emulsion having the composition shown in Table 1 (unit: mass part) was obtained. As magnesium chloride hexahydrate (MgCl 2 .6H 2 O) shown in Table 1, magnesium chloride hexahydrate 99.9% (manufactured by Wako Pure Chemical Industries, Ltd.) was used. As potassium chloride (KCl), a potassium chloride reagent special grade (manufactured by Wako Pure Chemical Industries, Ltd.) was used. A sodium chloride reagent special grade (manufactured by Wako Pure Chemical Industries, Ltd.) was used as sodium chloride (NaCl). As the lipophilic emulsifier, polyglycerin condensed ricinoleic acid ester (PGPR, trade name, Sunsoft No. 818SK, manufactured by Taiyo Kagaku) was used. In addition, corn salad oil (trade name: Nisshin Corn Oil (S), manufactured by Nisshin Oillio Co., Ltd.) was used as the oil and fat. A specific method will be described below.
下記表１に記載の比で塩化マグネシウム６水和物と塩化カリウム及び塩化ナトリウムを水に溶解し、８０℃に加熱して水溶液を調製した。加熱した水溶液は１０℃にて２４時間静置した。また、表１に記載の比でポリグリセリン縮合リシノレイン酸エステルと油脂とを混合し、油脂組成物を調製した。前記水溶液を５０℃まで加温し、前記油脂組成物を８０℃まで加温した。アンカー羽（Φ５８ｍｍ）を用いて３００ｒｐｍで前記油脂組成物を攪拌しながら、前記水溶液をローラーポンプ（東京理科社製：ＲＰ−１０００、チューブΦ４８ｍｍ）を用いて１２５ｒｐｍで添加し、前記水溶液を添加後にアンカー羽を５００ｒｐｍに設定し１５分間攪拌し予備乳化物を得た。前記予備乳化物をホモミキサー（プライミクス社製、ＴＫホモミクサーＭＡＲＫＩＩ）を用いて５０００〜１１０００ｒｐｍで、３〜５分間撹拌することで乳化させ、油中水型乳化形態の豆腐用凝固剤を得た。 Magnesium chloride hexahydrate, potassium chloride and sodium chloride were dissolved in water at the ratios shown in Table 1 below and heated to 80 ° C. to prepare an aqueous solution. The heated aqueous solution was allowed to stand at 10 ° C. for 24 hours. Moreover, the fat and oil composition was prepared by mixing the polyglycerin condensed ricinoleic acid ester and the fat and oil in the ratios shown in Table 1. The aqueous solution was heated to 50 ° C, and the oil / fat composition was heated to 80 ° C. While stirring the oil and fat composition at 300 rpm using an anchor wing (Φ58 mm), the aqueous solution was added at 125 rpm using a roller pump (Tokyo Science Co., Ltd .: RP-1000, tube Φ48 mm), and after the aqueous solution was added. The anchor wing was set at 500 rpm and stirred for 15 minutes to obtain a preliminary emulsion. The preliminary emulsion was emulsified by stirring at 5,000 to 11,000 rpm for 3 to 5 minutes using a homomixer (TK homomixer MARKII manufactured by PRIMIX Corporation) to obtain a water-in-oil type coagulant for tofu.
試験例１ 塩の析出評価 豆腐用凝固剤の乳化安定性の観点から凝固剤調製時の水溶液を１０℃で２４時間保存した時の塩の析出状態を下記評価基準に基づき目視で評価した。
＜評価基準＞
Ａ：結晶の析出や沈殿物がなく透明な溶液。
Ｂ：結晶の析出または沈殿物ある。
Test Example 1 Evaluation of Salt Precipitation From the viewpoint of emulsion stability of the coagulant for tofu, the state of salt precipitation when the aqueous solution at the time of preparing the coagulant was stored at 10 ° C. for 24 hours was visually evaluated based on the following evaluation criteria.
<Evaluation criteria>
A: A transparent solution with no crystal precipitation or precipitate.
B: Precipitation or precipitation of crystals.
試験例２ 豆腐用凝固剤を用いて製造した豆腐の評価
カナダ産白目大豆（商品名：銀河、日清商会社製）を原料として得たＢｒｉｘ１２の豆乳を使用し、上記で製造した豆腐用凝固剤を用いて豆腐を製造した。具体的には、６０℃に調整した豆乳５００ｇに凝固剤を、豆乳中の塩化マグネシウム濃度が０．１４質量％になるように添加し、ＴＫアジホモミクサー（プライミクス社製、２Ｍ−０３型）を用いて６０００ｒｐｍで２０秒間攪拌し分散処理液とした。前記分散処理液１５０ｇを豆腐容器（第一パック製、型式Ｃ−１５０、８３×８３×Ｈ３４ｍｍ）に充填し、容器を密閉した。この密閉した容器を８０℃にて２０分間加熱して熟成し、豆腐を得た。この豆腐を５℃で一晩保存した後、豆腐の風味を下記の評価基準に基づき評価した。
Test Example 2 Evaluation of Tofu Produced Using Coagulant for Tofu Coagulation for tofu produced as described above using soymilk of Brix 12 obtained from Canadian white eye soybean (trade name: Galactic, manufactured by Nisshin Trading Co., Ltd.) as a raw material Tofu was manufactured using the agent. Specifically, a coagulant was added to 500 g of soymilk adjusted to 60 ° C. so that the concentration of magnesium chloride in soymilk was 0.14% by mass, and TK Aji Homomixer (2M-03 type, manufactured by PRIMIX Corporation) was added. Was stirred at 6000 rpm for 20 seconds to obtain a dispersion treatment liquid. The dispersion treatment liquid (150 g) was filled in a tofu container (manufactured by Daiichi Pack, model C-150, 83 × 83 × H34 mm), and the container was sealed. This sealed container was heated at 80 ° C. for 20 minutes for aging to obtain tofu. After storing this tofu at 5 ° C. overnight, the flavor of the tofu was evaluated based on the following evaluation criteria.
− 豆腐の風味評価 −
豆腐の風味を、専門パネル５名が下記評価基準により点数化し、評価した。なお、５名のパネルの評価結果はすべて同じであった。結果を下記表１に示す。
＜風味評価基準＞
４点：大豆本来の自然な甘みを強く感じ、苦味は感じない。
３点：大豆本来の自然な甘みを感じ、苦味は感じない。
２点：大豆本来の自然な甘みが少ないが、苦味は感じない。
１点：大豆本来の自然な甘みを感じない、または苦味を感じる。
− Flavor evaluation of tofu −
The flavor of the tofu was evaluated by the five specialist panels by scoring according to the following evaluation criteria. The evaluation results of the panel of 5 persons were all the same. The results are shown in Table 1 below.
<Flavor evaluation criteria>
4 points: Strongly feels the natural sweetness of soybean, and does not feel bitterness.
3 points: Natural sweetness inherent in soybean is felt, and bitterness is not felt.
2 points: There is little natural sweetness inherent in soybean, but no bitterness is felt.
1 point: No natural sweetness inherent in soybean or bitterness.
上記表１に示されるように、カリウム及びナトリウムを含有しない比較例１の凝固剤を用いて製造した豆腐の風味は、大豆本来の自然な甘みを感じない結果となった（比較例１）。
また、当該凝固剤中にカリウムを含有する場合であっても、ナトリウムを含有しない比較例５の凝固剤を用いて製造した豆腐の風味は、大豆本来の自然な甘みが少ない結果となった。（比較例５）
また、当該凝固剤中にカリウム及びナトリウムを含有する場合であっても、ナトリウムの含有量に対するカリウムの含有量の比が本発明で規定するよりも低い場合には、大豆本来の自然な甘みが少なく（比較例３）、逆に高い場合には苦味が強い結果となった（比較例４）。
また、当該凝固剤中のカリウムの含有量とナトリウムの含有量との総和が本発明で規定する範囲を超える場合には、安定な乳化状態の凝固剤を得ることができなかった（比較例２）
As shown in Table 1 above, the flavor of tofu produced using the coagulant of Comparative Example 1 containing no potassium and sodium resulted in not feeling the natural sweetness of soybean (Comparative Example 1).
Further, even when potassium was contained in the coagulant, the flavor of tofu produced using the coagulant of Comparative Example 5 containing no sodium resulted in less natural sweetness of soybean. (Comparative example 5)
Further, even if the coagulant contains potassium and sodium, if the ratio of the content of potassium to the content of sodium is lower than that specified in the present invention, the natural sweetness of soybeans is natural. When the amount was small (Comparative Example 3) and conversely high, the bitterness was strong (Comparative Example 4).
Moreover, when the total of the content of potassium and the content of sodium in the coagulant exceeds the range specified in the present invention, a stable emulsified coagulant could not be obtained (Comparative Example 2). )
これに対し、本発明の規定を満たす実施例１〜７の豆腐用凝固剤はいずれも乳化安定性に優れ、当該凝固剤を用いて豆腐を製造することにより、大豆本来の自然な甘みを十分に引き出せることがわかった。 On the other hand, the coagulants for tofu of Examples 1 to 7 satisfying the requirements of the present invention are all excellent in emulsion stability, and by producing tofu using the coagulant, the natural sweetness inherent in soybeans is sufficiently increased. I found out that I could pull it out to.
Claims (4)
該親油性乳化剤がポリグリセリン縮合リシノレイン酸エステルを含み、
該豆腐用凝固剤中、塩化マグネシウムの含有量が１４．０質量％以上２４．０質量％未満、カリウムとナトリウムの含有量が合計で０．０５〜０．２５質量％、カリウムの含有量／ナトリウムの含有量が、質量比で１／４〜１／１、親油性乳化剤の含有量が０．２〜５．０質量％である豆腐用凝固剤。 A tofu coagulant consisting of a water-in-oil emulsion composition having an oil phase containing fats and oils and a lipophilic emulsifier, and a water phase containing potassium, sodium and magnesium chloride,
The lipophilic emulsifier comprises polyglycerin condensed ricinoleic acid ester,
In the coagulant for tofu, the content of magnesium chloride is 14.0% by mass or more and less than 24.0% by mass, the total content of potassium and sodium is 0.05 to 0.25% by mass, and the content of potassium / A coagulant for tofu having a sodium content of 1/4 to 1/1 and a lipophilic emulsifier content of 0.2 to 5.0 % by mass.
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