JPH11155528A - Packed egg tofu curd - Google Patents
Packed egg tofu curdInfo
- Publication number
- JPH11155528A JPH11155528A JP9327908A JP32790897A JPH11155528A JP H11155528 A JPH11155528 A JP H11155528A JP 9327908 A JP9327908 A JP 9327908A JP 32790897 A JP32790897 A JP 32790897A JP H11155528 A JPH11155528 A JP H11155528A
- Authority
- JP
- Japan
- Prior art keywords
- weight
- egg tofu
- egg
- soybean protein
- soy protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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- Beans For Foods Or Fodder (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、柔軟性プラスチッ
ク容器に充填された包装卵豆腐に関する。[0001] The present invention relates to a packaged egg tofu filled in a flexible plastic container.
【０００２】[0002]
【従来の技術】一般に、卵豆腐は、全卵に出汁液を加
え、さらに食塩、砂糖、味醂、調味料等を加えて混合し
た後、硬質で保形性のあるプラスチック容器に充填し、
８０〜９０℃程度に加熱して凝固させて製造されてお
り、通常、変質を防止するために、低温状態に保持して
流通されている。2. Description of the Related Art In general, egg tofu is prepared by adding soup stock to whole eggs, adding salt, sugar, mirin, seasonings, and the like, and then filling the mixture into a hard, shape-retaining plastic container.
It is manufactured by heating to about 80 to 90 ° C. to solidify it, and is usually distributed at a low temperature in order to prevent deterioration.
【０００３】常温流通が可能な卵豆腐の製造方法とし
て、柔軟なプラスチックフィルム容器内に卵豆腐を充
填、密封し、これを０．３〜５．０kg/cm2程度の加圧下
に高温高圧で殺菌処理する方法が報告されている（特公
昭５４−３６６６８号公報）。しかしながら、この方法
では、得られる卵豆腐は、非常に柔らかく、しかも熱処
理の際に離水現象が生じやすいために、持ち運びや直接
食するために不適切なものであり、しかも、熱処理の際
に色調変化が生じて商品価値が低下するという問題点が
ある。As a method for producing egg tofu capable shelf-stable, filled with eggs tofu a flexible plastic film container, sealed and which at elevated temperature and pressure in 0.3~5.0kg / cm 2 about pressure A method of sterilizing treatment has been reported (Japanese Patent Publication No. 54-36668). However, according to this method, the obtained egg tofu is very soft, and the water separation phenomenon easily occurs during the heat treatment, so that it is unsuitable for carrying or eating directly. There is a problem that a change occurs and the commercial value is reduced.
【０００４】一方、卵豆腐類と植物性蛋白質と併用する
ことに関しては、植物性蛋白質として豆乳を用いる方法
について種々の報告がある（特開昭４８−９２５４８
号、特開昭５８−１６６５４号、特開平３−７６５５３
号等）。しかしながら、何れの方法についても、栄養
価、安定性等の向上等を目的としており、保水性を向上
させる方法や色調変化を防止する方法については全く報
告がない。On the other hand, regarding the combined use of egg tofu and vegetable protein, there are various reports on a method using soymilk as a vegetable protein (Japanese Patent Application Laid-Open No. 48-92548).
JP-A-58-16654, JP-A-3-76553
No.). However, any of these methods is aimed at improving nutritional value, stability, and the like, and there is no report on a method for improving water retention or a method for preventing a change in color tone.
【０００５】[0005]
【発明が解決しようとする課題】本発明の主な目的は、
柔軟なプラスチック容器に充填した場合に、十分な保形
性を有する卵豆腐であって、しかも高温による熱処理を
行った場合にも、離水現象や色調変化が生じ難い包装卵
豆腐を提供することである。SUMMARY OF THE INVENTION The main object of the present invention is to:
Egg tofu with sufficient shape retention when filled in a flexible plastic container, and even when subjected to heat treatment at high temperatures, by providing a packaged egg tofu that is less likely to cause water separation and color change is there.
【０００６】[0006]
【課題を解決するための手段】本発明者は、上述した如
き従来技術に鑑みて鋭意研究を重ねた結果、全卵と大豆
蛋白を所定の割合で混合して流動性混合物を調製し、こ
れを柔軟性プラスチック容器に充填し、熱処理すること
によって、十分な保形性を有し、食感が良好であり、し
かも離水現象がほとんど生じることがない卵豆腐が得ら
れることを見出した。更に、これを１００℃以上の高温
に加熱する場合には、若干の変色が生じるものの、該流
動性混合物を特定のｐＨ範囲に調整することによって、
高温加熱の際の色調の変化を大きく抑制できることを見
出し、ここに本発明を完成するに至った。Means for Solving the Problems As a result of intensive studies in view of the prior art as described above, the present inventor has prepared a fluid mixture by mixing whole eggs and soy protein at a predetermined ratio. Was filled in a flexible plastic container and heat-treated to obtain egg tofu having sufficient shape retention, good texture and almost no water separation phenomenon. Further, when this is heated to a high temperature of 100 ° C. or higher, although slight discoloration occurs, by adjusting the fluid mixture to a specific pH range,
The inventors have found that a change in color tone during high-temperature heating can be greatly suppressed, and have now completed the present invention.
【０００７】即ち、本発明は、下記の包装卵豆腐を提供
するものである。That is, the present invention provides the following packaged egg tofu.
【０００８】１．全卵、大豆蛋白及び水を主成分とする
流動性混合物を、柔軟性プラスチック容器に充填し、加
熱して得られる包装卵豆腐。[0008] 1. A packaged egg tofu obtained by filling a flexible plastic container with a fluid mixture containing whole eggs, soy protein and water as main components and heating the mixture.
【０００９】２．流動性混合物が、全卵３０〜７０重量
％と大豆蛋白０．５〜１０重量％を含有するものである
項１に記載の包装卵豆腐。[0009] 2. Item 2. The packaged egg tofu according to item 1, wherein the fluid mixture contains 30 to 70% by weight of whole egg and 0.5 to 10% by weight of soybean protein.
【００１０】３．大豆蛋白として、大豆蛋白水和物及び
大豆蛋白エマルジョンの少なくとも一種を用いる項１又
は２に記載の包装卵豆腐。[0010] 3. Item 3. The packaged egg tofu according to Item 1 or 2, wherein at least one of soy protein hydrate and soy protein emulsion is used as the soy protein.
【００１１】４．全卵と、大豆蛋白水和物及び大豆蛋白
エマルジョンの少なくとも一種との混合割合が、前者４
０〜６０重量％及び後者６０〜４０重量％である項３に
記載の包装卵豆腐。4. The mixing ratio of the whole egg and at least one of the soy protein hydrate and the soy protein emulsion is the former 4
Item 4. The packaged egg tofu according to item 3, which is 0 to 60% by weight and 60 to 40% by weight of the latter.
【００１２】５．流動性混合物のｐＨが５．８〜７．２
である項１〜４のいずれかに記載の包装卵豆腐。5. The pH of the flowable mixture is between 5.8 and 7.2.
Item 5. The packaged egg tofu according to any one of Items 1 to 4.
【００１３】６．グルコノデルタラクトン、クエン酸、
フマル酸及びフィチン酸から選ばれた少なくとも１種を
ｐＨ調整剤として含む項５に記載の包装卵豆腐。6. Glucono delta lactone, citric acid,
Item 6. The packaged egg tofu according to item 5, comprising at least one selected from fumaric acid and phytic acid as a pH adjuster.
【００１４】７．大豆蛋白水和物が粉末状大豆蛋白１重
量部に対して水５〜５０重量部を用いて得られる溶液、
懸濁液又はペーストである項３〜６のいずれかに記載の
包装卵豆腐。7. A solution in which soy protein hydrate is obtained using 5 to 50 parts by weight of water with respect to 1 part by weight of powdery soy protein,
Item 7. The packaged egg tofu according to any one of Items 3 to 6, which is a suspension or a paste.
【００１５】８．大豆蛋白エマルジョンが、粉末状大豆
蛋白１重量部に対して水５〜５０重量部及び油脂０.５
〜１０重量部を用いて得られるＯ／Ｗ型エマルジョンで
ある項３〜６のいずれかに記載の包装卵豆腐。[8] The soybean protein emulsion is composed of 5 to 50 parts by weight of water and 0.5 parts of oil / fat for 1 part by weight of powdery soybean protein.
Item 7. The packaged egg tofu according to any one of Items 3 to 6, which is an O / W emulsion obtained using 10 to 10 parts by weight.
【００１６】９．柔軟性プラスチック容器が耐熱性を有
するプラスチック容器である項１〜８のいずれかに記載
の包装卵豆腐。9. Item 10. The packaged egg tofu according to any one of Items 1 to 8, wherein the flexible plastic container is a heat-resistant plastic container.
【００１７】[0017]
【発明の実施の形態】本発明の卵豆腐では、原料として
は、全卵、大豆蛋白、及び水を主成分とする流動性混合
物を用いる。BEST MODE FOR CARRYING OUT THE INVENTION In the egg tofu of the present invention, a fluid mixture mainly composed of whole eggs, soy protein and water is used as a raw material.
【００１８】全卵としては、主として鶏の卵を用いる
が、その他鳥類の卵も利用でき、これらの卵をそのまま
用いる他に、卵白と卵黄を混合して調製された卵液を用
いることもできる。卵液は、卵白と卵黄を含むものであ
ればよく、卵白と卵黄の割合は特に限定されないが、通
常、卵白：卵黄（重量比）＝１：９〜９：１程度の広い
範囲の混合割合のものを使用できる。As whole eggs, chicken eggs are mainly used, but other bird eggs can also be used. In addition to using these eggs as they are, egg liquid prepared by mixing egg white and yolk can also be used. . The egg solution may contain egg white and egg yolk, and the ratio of egg white to egg yolk is not particularly limited. Usually, egg white: egg yolk (weight ratio) = 1: 9 to 9: 1. Can be used.
【００１９】大豆蛋白としては、分離大豆蛋白、濃縮大
豆蛋白、豆乳粉末等を用いることが出来る。これらの大
豆蛋白の内で、得られる卵豆腐の食感や色調の観点から
は分離大豆蛋白が好ましい。As the soybean protein, isolated soybean protein, concentrated soybean protein, soymilk powder and the like can be used. Among these soybean proteins, isolated soybean proteins are preferable from the viewpoint of the texture and color of the obtained egg tofu.
【００２０】これらの大豆蛋白としては、通常の大豆蛋
白製造工程に従って得られた粉末乾燥品を用いることが
できるが、粉末乾燥前の溶液をそのまま使用することも
出来る。ただし、実用的には大豆蛋白製造場所と卵豆腐
製造場所が離れていることが多いので、保存性の観点よ
り、粉末状大豆蛋白等の粉末状に乾燥したものが好まし
い。As these soybean proteins, powder-dried products obtained according to a normal soybean protein production process can be used, but the solution before powder drying can also be used as it is. However, practically, the place where the soybean protein is produced and the place where the egg tofu is produced are often distant from each other. Therefore, from the viewpoint of storability, dried soybean protein or the like is preferable.
【００２１】大豆蛋白は、粉末状態で、全卵、水、及び
その他の必要に応じて添加する調味料等と混合して流動
性混合物としてもよいが、予め大豆蛋白水和物又は大豆
蛋白エマルジョンとした後、全卵等の他の成分と混合す
る場合には、大豆蛋白が均一に分散して、大豆蛋白の添
加効果が十分に発揮され、保形性、保水性等が良好にな
り、色調変化の防止効果もより向上する。The soy protein may be in the form of a powder, and may be mixed with whole eggs, water and other seasonings to be added as required to form a fluid mixture. After that, when mixed with other ingredients such as whole eggs, soy protein is uniformly dispersed, the effect of adding soy protein is sufficiently exhibited, shape retention, water retention, etc. become good, The effect of preventing a color tone change is further improved.
【００２２】大豆蛋白水和物は、粉末状大豆蛋白１重量
部に対して水５〜５０重量部程度、好ましくは６〜４０
重量部程度を添加し混合することによって得ることが出
来る。水の量が多いと大豆蛋白水和物は溶液或いは懸濁
液であり、水の量が少なくなるにつれ大豆蛋白水和物は
ペーストになる。全卵と混合が容易で、全卵と混合した
後、加熱によりゲル化させるには前記の水の量が適当で
ある。加水量が少ないと大豆蛋白水和物は硬くなり全卵
との混合が困難になり、加水量が多いと大豆蛋白水和物
と全卵とを混合して加熱しても卵豆腐が離水を生じる。
前記の適当な加水量の範囲内で大豆蛋白水和物の水の量
を少なくすると卵豆腐の食感を硬くすることが出来、多
くすると柔らかい卵豆腐とすることが出来る。The soybean protein hydrate is used in an amount of about 5 to 50 parts by weight, preferably 6 to 40 parts by weight of water per 1 part by weight of powdery soybean protein.
It can be obtained by adding and mixing about parts by weight. When the amount of water is large, the soy protein hydrate is a solution or suspension, and as the amount of water decreases, the soy protein hydrate becomes a paste. It is easy to mix with whole eggs, and after mixing with whole eggs, the amount of water is appropriate for gelling by heating. If the water content is low, the soy protein hydrate becomes hard and difficult to mix with the whole egg.If the water content is high, the soy protein hydrate and the whole egg are mixed and heated, and the egg tofu loses water. Occurs.
When the amount of water of the soybean protein hydrate is reduced within the above-mentioned appropriate amount of water, the texture of the egg tofu can be hardened, and when it is increased, the egg tofu can be made soft.
【００２３】大豆蛋白エマルジョンは粉末状大豆蛋白１
重量部に対して、水５〜５０重量部程度、好ましくは６
〜４０重量部程度と、油脂０.５〜１０重量部程度、好
ましくは１〜８重量部程度を添加し、乳化機でエマルジ
ョン化させることによって得ることができる。この範囲
より水の量が少ないと、大豆蛋白エマルジョンがゲル状
に硬くなって全卵との混合が困難になり、一方、水の量
が多いと大豆蛋白エマルジョンを加えて加熱しても卵豆
腐が離水を生じるので好ましくない。The soy protein emulsion is a powdery soy protein 1
Water is about 5 to 50 parts by weight, preferably 6 to parts by weight.
It can be obtained by adding about to 40 parts by weight and about 0.5 to 10 parts by weight, preferably about 1 to 8 parts by weight of fats and oils and emulsifying with an emulsifier. If the amount of water is less than this range, the soy protein emulsion becomes gel-like and becomes difficult to mix with whole eggs, while if the amount of water is large, the egg tofu is added even if the soy protein emulsion is added and heated. Are not preferred because they cause water separation.
【００２４】大豆蛋白エマルジョンを製造する際に用い
る油脂としては、公知の食用油脂を用いることが出来
る。油脂を加えてＯ／Ｗ型エマルジョンとすることによ
って、大豆蛋白と水の水和物を用いる場合と比べて、卵
豆腐の食感を滑らかにすることができ、また得られる卵
豆腐の味を大豆の味の少ないものにすることができ、更
に、保形性、保水性、色調変化の防止効果等もより良好
になる。As the fat used for producing the soybean protein emulsion, known edible fats and oils can be used. By adding oils and fats to form an O / W emulsion, the texture of egg tofu can be smoothed and the taste of egg tofu obtained can be made smoother than in the case of using a hydrate of soybean protein and water. The taste of soybeans can be reduced, and the shape retention, water retention, and the effect of preventing a change in color tone can be improved.
【００２５】本発明の卵豆腐を製造するには、まず、全
卵と大豆蛋白に、必要量の水を加えて混合して、流動性
混合物を得る。この際、均一な混合物を得るには、前述
した様に、予め、大豆蛋白を大豆蛋白水和物又は大豆蛋
白エマルジョンとして全卵と混合することが好ましい。
この工程では、さらに、必要に応じて、食塩、砂糖、ト
レハロース、アミノ酸系調味料、核酸系調味料、発酵調
味料等の調味料類、その他、着色料、全脂粉乳等の食品
添加物を添加して、味等を調整することができる。To produce the egg tofu of the present invention, first, a required amount of water is added to the whole egg and soybean protein and mixed to obtain a fluid mixture. At this time, in order to obtain a uniform mixture, as described above, it is preferable to previously mix soy protein as a soy protein hydrate or soy protein emulsion with whole eggs.
In this step, if necessary, salt, sugar, trehalose, amino acid seasonings, nucleic acid seasonings, seasonings such as fermented seasonings, other, coloring, food additives such as whole milk powder It can be added to adjust the taste and the like.
【００２６】各成分の混合量は、原料の合計量を基準と
して、全卵を３０〜７０重量％程度、好ましくは３５〜
６５重量％、より好ましくは４０〜６０重量％程度と
し、大豆蛋白を０．５〜１０重量％程度、好ましくは、
１〜５重量％程度として、残分を水と必要に応じて添加
する調味料類等とすることが適当である。調味料類は、
通常、合計量として、最大で６重量％程度、好ましくは
３重量％程度以下の添加量とすることができる。The mixing amount of each component is about 30 to 70% by weight, preferably 35 to 70% by weight, based on the total amount of the raw materials.
65% by weight, more preferably about 40-60% by weight, soybean protein about 0.5-10% by weight, preferably
It is appropriate to set the amount to about 1 to 5% by weight, and to make the residue into water and seasonings to be added as necessary. Seasonings are
Usually, the total amount can be up to about 6% by weight, preferably about 3% by weight or less.
【００２７】全卵の使用量が少ないか、又は大豆蛋白の
使用量が多くなりすぎると、卵豆腐としての良好な食感
を得難くなる。一方、全卵の使用量が多すぎるか、又は
大豆蛋白の使用量が少なすぎる場合には、卵豆腐の保形
性が悪くなって柔軟性プラスチック容器に充填するため
には不適切となり、さらに、容器内で離水が生じやすく
なるために好ましくない。If the amount of whole egg used is too small or the amount of soybean protein is too large, it is difficult to obtain a good texture as egg tofu. On the other hand, if the amount of the whole egg is too large or the amount of the soybean protein is too small, the shape retention of the egg tofu becomes poor and it becomes inappropriate for filling in a flexible plastic container, and However, it is not preferable because water separation easily occurs in the container.
【００２８】大豆蛋白として、大豆蛋白水和物及び／又
は大豆蛋白エマルジョンを用いる場合には、これらに含
まれる水分と必要に応じて別に添加する水分を加えた合
計量が上記範囲内となるようにすればよい。全卵と、大
豆蛋白水和物及び大豆蛋白エマルジョンの少なくとも一
種とを混合して用いる場合には、通常、前者４０〜６０
重量％程度と後者６０〜４０重量％程度の混合割合が適
当である。When soybean protein hydrate and / or soybean protein emulsion is used as soybean protein, the total amount of the water contained therein and the water to be separately added as required is within the above range. What should I do? When a whole egg is used in combination with at least one of a soy protein hydrate and a soy protein emulsion, the former is usually 40 to 60.
An appropriate mixing ratio of about 60% by weight to about 40% by weight is appropriate.
【００２９】この様にして得られた流動性混合物を柔軟
性プラスチック容器に充填し、密封して加熱することに
よって、目的とする卵豆腐が得られる。充填、密閉の操
作は、自動で行うことも可能である。The fluid mixture obtained in this way is filled in a flexible plastic container, sealed and heated to obtain the desired egg tofu. The operations of filling and sealing can be performed automatically.
【００３０】加熱温度は、卵豆腐がゲル化する温度であ
る８０℃程度以上が適当である。The heating temperature is suitably at least about 80 ° C., which is the temperature at which egg tofu gels.
【００３１】卵豆腐の常温流通を考慮すると、１００℃
以上の温度に加熱してゲル化と同時に加熱殺菌を行うこ
とが好ましく、１２０℃〜１３５℃程度温度でレトルト
加熱を行うことがより好ましい。Considering the normal temperature distribution of egg tofu, 100 ° C.
Heat sterilization is preferably performed simultaneously with gelation by heating to the above temperature, and more preferably, retort heating is performed at a temperature of about 120 ° C to 135 ° C.
【００３２】加熱時間は、容器の大きさにより異なる
が、内容物の卵豆腐が凝固するために十分な時間とすれ
ば良く、例えば、使用するプラスチック容器が内径３ｃ
ｍ程度のチューブ状のケーシング容器である場合には、
１０分〜６０分程度、好ましくは２０分〜４０分程度の
加熱時間が適当である。The heating time varies depending on the size of the container, but may be a time sufficient for the contents of the egg tofu to coagulate.
m in the case of a tubular casing container,
A heating time of about 10 to 60 minutes, preferably about 20 to 40 minutes is appropriate.
【００３３】柔軟性プラスチック容器の形態は特に限定
しなが、充填・密封が容易である点で、チューブ状のケ
ーシング容器が好ましい。又、該柔軟性プラスチック容
器の材質については、レトルト加熱のような１００℃を
越え、１３５℃程度までの温度で加熱する場合には、耐
熱性プラスチックが適当であり、例えば、ポリ塩化ビニ
リデン、ポリアミド、ポリエステル、ポリオレフィン、
ポリカーボネート等が好ましい。特に、これらの中で、
ポリ塩化ビニリデン、ポリアミド、ポリエステル、ポリ
オレフィン等の単独フィルム、或いはこれらを用いた積
層フィルムが好ましい。Although the form of the flexible plastic container is not particularly limited, a tubular casing container is preferable because filling and sealing are easy. When the flexible plastic container is heated at a temperature exceeding 100 ° C. such as retort heating and up to about 135 ° C., a heat-resistant plastic is suitable. For example, polyvinylidene chloride, polyamide , Polyester, polyolefin,
Polycarbonate and the like are preferred. In particular, among these,
A single film of polyvinylidene chloride, polyamide, polyester, polyolefin, or the like, or a laminated film using these is preferable.
【００３４】また、プラスチック容器と内容物との剥離
性を良くするために、適当な界面活性剤を容器材質に練
り込んだり、或いは容器表面に塗布することも可能であ
る。In order to improve the releasability between the plastic container and the contents, a suitable surfactant can be kneaded into the material of the container or applied to the surface of the container.
【００３５】また、本発明の卵豆腐を製造する際に、使
用する食品添加剤の種類によっては、得られる卵豆腐が
酸素の影響を受けやすい場合があるが、この様な場合に
は、プラスチック容器の酸素透過度を調節して酸素の影
響を抑制することが好ましい。例えば、温度３０℃、相
対湿度８０％における酸素透過度を１０００ｍｌ／ｍ2
・ｄａｙ・ａｔｍ以下、好ましくは４００ｍｌ／ｍ2・
ｄａｙ・ａｔｍ以下、より好ましくは２００ｍｌ／ｍ2
・ｄａｙ・ａｔｍ以下に調整すればよい。In producing the egg tofu of the present invention, the obtained egg tofu may be easily affected by oxygen, depending on the type of food additive used. It is preferable to control the effect of oxygen by adjusting the oxygen permeability of the container. For example, the oxygen permeability at a temperature of 30 ° C. and a relative humidity of 80% is 1000 ml / m 2.
・ Day ・ atm or less, preferably 400 ml / m 2・
day · atm or less, more preferably 200 ml / m 2
It may be adjusted to a value equal to or less than a day atm.
【００３６】本発明では、上記した流動性混合物のｐＨ
値については、特に、限定的ではないが、ｐＨが高すぎ
ると１００℃を越える加熱を行った場合に卵豆腐の色調
が暗くなり易く、一方、ｐＨが低すぎると、保形性が悪
くなって柔軟性プラスチック容器に充填するためには不
適切となり、また卵豆腐としての良好な食感が得られ難
くなり、さらに、保水性も悪くなる。このため、流動性
混合物のｐＨ値を５．８〜７．２程度に調整することが
好ましく、６〜７程度に調整することがより好ましい。
この範囲のｐＨ値に調整することによって、食感、保形
性、保水性等を低下させることなく、高温加熱時の変色
を防止することが可能になる。In the present invention, the pH of the above-mentioned fluid mixture is
The value is not particularly limited, but if the pH is too high, the color tone of the egg tofu tends to be dark when heating at more than 100 ° C. On the other hand, if the pH is too low, the shape retention becomes poor. Therefore, it is not suitable for filling in a flexible plastic container, and it is difficult to obtain a good texture as egg tofu, and the water retention is also poor. For this reason, it is preferable to adjust the pH value of the fluid mixture to about 5.8 to 7.2, and more preferably to about 6 to 7.
By adjusting the pH value in this range, it is possible to prevent discoloration during high-temperature heating without lowering the texture, shape retention, water retention, and the like.
【００３７】卵豆腐のｐＨ調整方法については、特に限
定はないが、流動性混合物のｐＨが高過ぎる場合には、
通常、有機酸類を用いてｐＨを所定の範囲に調整するこ
とが好ましく、グルコノデルタラクトン、クエン酸、フ
マル酸及びフィチン酸から選ばれた少なくとも１種の化
合物を使用することがより好ましい。特に、ゲル化させ
やすく、離水や加熱による変色を防止する効果が高い点
でグルコノデルタラクトンが最も好ましい。The method for adjusting the pH of egg tofu is not particularly limited, but when the pH of the fluid mixture is too high,
Usually, it is preferable to adjust the pH to a predetermined range using organic acids, and it is more preferable to use at least one compound selected from glucono-delta-lactone, citric acid, fumaric acid and phytic acid. In particular, glucono delta lactone is most preferable because it is easy to gel and has a high effect of preventing discoloration due to water separation or heating.
【００３８】[0038]
【発明の効果】本発明の卵豆腐は、適度な保形性を有
し、しかも加熱による離水現象が生じないので、柔軟性
プラスチック容器に充填した包装卵豆腐として良好な特
性を有する。また、卵豆腐の食感と風味に優れたもので
あり、大豆蛋白の量によって、簡単に食感を調整するこ
とができる。EFFECTS OF THE INVENTION The egg tofu of the present invention has an appropriate shape retention property and does not cause water separation due to heating, and thus has good characteristics as a packaged egg tofu filled in a flexible plastic container. Moreover, it is excellent in texture and flavor of egg tofu, and the texture can be easily adjusted by the amount of soybean protein.
【００３９】更に、１００℃を越えるレトルト加熱のよ
うな殺菌処理をしても離水せず、色調の変化も少なく、
特に、ｐＨ範囲を適正範囲に調整することによって、加
熱の際の色調変化を大きく抑制することができる。Further, even if it is subjected to a sterilization treatment such as retort heating exceeding 100 ° C., water does not separate, and there is little change in color tone.
In particular, by adjusting the pH range to an appropriate range, a change in color tone during heating can be significantly suppressed.
【００４０】このため、本発明の卵豆腐は、特に、常温
流通やチルド流通が可能な卵豆腐として非常に有用性が
高いものである。Therefore, the egg tofu of the present invention is very useful especially as an egg tofu that can be distributed at room temperature or chilled.
【００４１】[0041]
【実施例】以下、実施例を示して本発明をより詳細に説
明する。Hereinafter, the present invention will be described in more detail with reference to examples.
【００４２】実施例１ 下記表１に示した各配合（重量％）にて、下記の方法で
卵豆腐を調製した。Example 1 Egg tofu was prepared by the following method with each composition (% by weight) shown in Table 1 below.
【００４３】[0043]
【表１】 [Table 1]
【００４４】まず、粉末状大豆蛋白として、分離大豆た
ん白（吉林不二蛋白有限公司製、商標：金亀２０００）
を使用し、これに所定量の水と大豆油（無添加の場合あ
り）を加えて、乳化機／溶解機にて、十分に混合して、
分離大豆たん白の水和物又はエマルジョンを調製した。
次に、この分離大豆たん白の水和物又はエマルジョン
に、全卵、砂糖、調味料、味醂及び食塩を加えて、十分
混合して溶解し、流動性混合物を得た。これを静置し、
脱気した後、柔軟なプラスチックフィルム容器（ポリ塩
化ビニリデン系ケーシング容器、クレハロンケーシング
折り幅３５mm：呉羽化学工業（株）製）に充填し、密封
した後、加熱加圧殺菌装置を用いて加熱加圧殺菌処理を
行うことによって卵豆腐を得た。加熱加圧条件は、圧力
２．０kg/cm2で９０℃、４０分の加熱処理と、圧力２．
０kg/cm2で１２０℃、２０分の加熱処理の２種類とし
た。First, as a soy protein powder, isolated soy protein (manufactured by Jilin Fuji Protein Co., Ltd., trademark: Kingame 2000)
, And a predetermined amount of water and soybean oil (sometimes not added) are added thereto, and thoroughly mixed with an emulsifier / dissolver,
An isolated soy protein hydrate or emulsion was prepared.
Next, whole egg, sugar, seasoning, mirin, and salt were added to the hydrate or emulsion of the isolated soybean protein, mixed well and dissolved to obtain a fluid mixture. Let this stand still
After degassing, it is filled in a flexible plastic film container (polyvinylidene chloride-based casing container, Krehalon casing folding width 35 mm, manufactured by Kureha Chemical Industry Co., Ltd.), sealed, and then heated using a heat and pressure sterilizer. Egg tofu was obtained by performing a pressure sterilization treatment. The heating and pressurizing conditions are a heat treatment at 90 ° C. for 40 minutes at a pressure of 2.0 kg / cm 2 and a pressure of 2.
Two types of heat treatment were performed at 120 ° C. for 20 minutes at 0 kg / cm 2 .
【００４５】得られた卵豆腐をケーシング剥離し、表面
の水分を速やかに拭き取り、元内容量に対して離水した
量を百分率で表したものを、離水率として求めた。結果
を図１のグラフに示す。図中、横軸は大豆蛋白量及び大
豆油使用量で示す。図１から明らかな通り、全卵と大豆
蛋白を併用することにより、全卵を単独で用いた場合と
比べて、離水率が大きく低下することが判る。特に、全
卵５０％の配合では大豆たん白を３％〜５％用いた場合
に離水率１％以下となり、非常に良好な結果であった。
また、大豆油を用いた場合、即ち、大豆蛋白をエマルジ
ョン化した場合には、１２０℃で加熱した場合であって
も、離水率が大きく低下することが確認された。The resulting egg tofu was peeled off from the casing, the surface moisture was immediately wiped off, and the amount of water separated from the original content was expressed as a percentage, which was determined as the water separation ratio. The results are shown in the graph of FIG. In the figure, the horizontal axis indicates soybean protein and soybean oil usage. As is clear from FIG. 1, it can be seen that the combined use of whole eggs and soybean protein greatly reduces the water separation rate as compared with the case where whole eggs are used alone. In particular, when 50% of the total egg was used, when 3% to 5% of soybean protein was used, the water separation rate was 1% or less, which was a very good result.
In addition, it was confirmed that when soybean oil was used, that is, when soybean protein was emulsified, the water separation rate was significantly reduced even when heated at 120 ° C.
【００４６】また、卵豆腐をケーシング剥離して厚さ２
０mmに切断し、物性測定装置により、直径５mmの球状プ
ランジャーを用いて１mm／秒の速度で押込み試験を行
い、破断荷重を求めた。結果を図２に示す。図２から明
らかな通り、大豆たん白の添加量増加に伴い破断荷重の
増加が認められた。特に、大豆蛋白をエマルジョン化し
た場合には、破断荷重が大きく向上した。Further, the egg tofu is peeled off from the casing to a thickness of 2
The sheet was cut into 0 mm, and an indentation test was performed at a rate of 1 mm / sec using a spherical plunger having a diameter of 5 mm by a physical property measuring apparatus to determine a breaking load. The results are shown in FIG. As is clear from FIG. 2, an increase in breaking load was observed with an increase in the amount of added soybean protein. In particular, when soybean protein was emulsified, the breaking load was greatly improved.
【００４７】以上の結果から明らかなように、全卵と大
豆蛋白を併用することによって、離水率が低下し、硬度
も向上することが判る。この結果から、大豆蛋白を用い
ることによって、柔軟なプラスチックフィルム容器に包
装して用いるために適した卵豆腐が得られることが確認
された。As is evident from the above results, the combined use of whole egg and soybean protein reduces the water separation rate and improves the hardness. From these results, it was confirmed that by using soybean protein, egg tofu suitable for packaging and using in a flexible plastic film container was obtained.
【００４８】次に、ケーシング剥離した卵豆腐の内で、
１２０℃で加熱した試料について、速やかにセルに充填
し、色差計（日本電色工業（株）製）を用いてａ値を測
定した。結果を図３のグラフに示す。ａ値は赤さの程度
を示すものであり、低い方が好ましい傾向にある。図３
の結果から、大豆蛋白を併用した場合に、大豆蛋白未使
用の場合と比べて、ａ値が小さくなり、色調面での改善
効果が認められた。特に、大豆油を用いてエマルジョン
化した大豆蛋白を用いた場合に、色調面での改善効果が
大きくなった。Next, in the egg tofu peeled off the casing,
The sample heated at 120 ° C. was immediately filled in a cell, and the a value was measured using a color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd.). The results are shown in the graph of FIG. The a value indicates the degree of redness, and a lower value tends to be more preferable. FIG.
As a result, when the soybean protein was used in combination, the a value was smaller than that in the case where the soybean protein was not used, and the effect of improving the color tone was recognized. In particular, when soybean protein emulsified with soybean oil was used, the effect of improving the color tone was increased.
【００４９】実施例２ 下記表２に示す各配合（重量％）にて、実施例１と同様
の方法で卵豆腐を製造した。ｐＨ調整剤としてのグルコ
ノデルタラクトンは、流動性混合物の調整の最終段階で
添加した。この流動性混合物のｐＨも表２に併記する。
加熱条件は、圧力２．０kg/cm2で１２０℃、２０分の加
圧加熱とした。Example 2 Egg tofu was produced in the same manner as in Example 1 with each composition (% by weight) shown in Table 2 below. Gluconodelta lactone as a pH adjuster was added at the final stage of preparation of the flowable mixture. Table 2 also shows the pH of this fluid mixture.
The heating conditions were pressure heating at 120 ° C. for 20 minutes at a pressure of 2.0 kg / cm 2 .
【００５０】[0050]
【表２】 [Table 2]
【００５１】得られた卵豆腐について、実施例１と同様
の方法で色調、破断荷重、離水率を測定した結果を図４
〜図６に示す。With respect to the obtained egg tofu, the color tone, the breaking load and the water separation rate were measured in the same manner as in Example 1, and the results are shown in FIG.
6 to FIG.
【００５２】図４には、色差計による測定結果の内で、
官能面と相関するＬ値及びａ値を示す。Ｌ値は明るさの
程度を示すものであり、高い方が好ましく、一方、ａ値
は赤さの程度を示すものであり、低い方が好ましい傾向
にある。図４から判るように、ｐＨを７未満に調整した
場合には、１２０℃の高温加圧殺菌処理時には、ｐＨ未
調整のものと比べて、暗色化が明らかに低減された。FIG. 4 shows the results of measurement by the color difference meter.
The L value and the a value correlated with the functional surface are shown. The L value indicates the degree of brightness, and a higher value is preferable. On the other hand, the a value indicates a degree of redness, and a lower value tends to be preferable. As can be seen from FIG. 4, when the pH was adjusted to less than 7, the darkening was clearly reduced during the high temperature and pressure sterilization treatment at 120 ° C. as compared with the case where the pH was not adjusted.
【００５３】また、図５から判るように、ｐＨが低下す
ることによって、破断荷重が低下するものの、ｐＨ６〜
７程度の範囲では破断荷重の低下は少なく、保形性及び
食感の点では満足のいくものであった。Further, as can be seen from FIG. 5, although the rupture load is reduced by lowering the pH,
In the range of about 7, the decrease in the breaking load was small, and the shape retention and the texture were satisfactory.
【００５４】また、図６から明らかな様に、離水率につ
いては、ｐＨ６〜７程度の範囲ではｐＨ調整剤の使用量
の増加に従って若干の増加傾向があるが１％程度以下で
あり問題はなかった。As is clear from FIG. 6, the water separation rate tends to increase slightly with an increase in the use amount of the pH adjuster in the range of about pH 6 to 7, but is about 1% or less, and there is no problem. Was.
【００５５】以上の結果から、卵豆腐の製造時に流動性
混合物をｐＨ６〜７程度の範囲に調整することによっ
て、食感、保形性、保水性等を大きく低下させることな
く、高温加熱時の変色を防止できることが判る。From the above results, by adjusting the flowable mixture to a pH range of about 6 to 7 during the production of egg tofu, the texture, shape retention, water retention and the like at the time of high temperature heating were not significantly reduced. It turns out that discoloration can be prevented.
【００５６】実施例３ 実施例２における上記表２の試料Ｎｏ．７と同様の配合
の流動性混合物を調製した後、ｐＨ調整剤として下記表
３に示す量のグルコノデルタラクトン、クエン酸又はフ
マル酸を添加してｐＨを調整し、その他は実施例２と同
様の方法で卵豆腐を製造した。加熱条件は、圧力２．０
kg/cm2で１２０℃、２０分の加圧加熱とした。Example 3 Sample No. 2 in Table 2 in Example 2 was used. After preparing a fluid mixture having the same composition as in Example 7, the pH was adjusted by adding glucono-delta-lactone, citric acid or fumaric acid in the amounts shown in Table 3 below as a pH adjuster. Egg tofu was produced in the same manner. Heating conditions are pressure 2.0
The heating was performed at 120 ° C. and a pressure of 20 minutes at kg / cm 2 .
【００５７】得られた卵豆腐の色調、風味、及び食感に
ついて、官能試験を行った。評価基準は、ｐＨを未調整
の試料、即ち、試料Ｎｏ．７の卵豆腐と比較して、優位
の場合を○印、同等の場合を△印、劣る場合を×印で示
す。結果を下記表３に示す。A sensory test was performed on the color tone, flavor and texture of the obtained egg tofu. The evaluation criteria were as follows: a sample whose pH was not adjusted, that is, sample No. Compared with the egg tofu of No. 7, the case of superiority is indicated by ○, the equivalent case is indicated by △, and the inferior case is indicated by ×. The results are shown in Table 3 below.
【００５８】[0058]
【表３】 [Table 3]
【００５９】以上の結果から判るように、流動性混合物
のｐＨを６〜７程度の範囲に調整することによって、ｐ
Ｈ未調整のものと比べて、風味及び食感面で劣ることな
く、色調面での改善効果が認められた。As can be seen from the above results, by adjusting the pH of the fluid mixture to a range of about 6 to 7,
Compared with those without H adjustment, the effect of improving color tone was recognized without inferior in flavor and texture.
【００６０】実施例４ 下記表４に示す配合（重量％）により、実施例１と同様
の方法で卵豆腐を製造した。Example 4 Egg tofu was produced in the same manner as in Example 1 with the composition (% by weight) shown in Table 4 below.
【００６１】[0061]
【表４】 [Table 4]
【００６２】得られた卵豆腐は、加熱による変色、離水
がなく、保形性と適度な食感を有し、しかも乳製品の食
味のある優れた商品価値を有するものであった。The obtained egg tofu was free from discoloration and water separation due to heating, had shape retention and an appropriate texture, and had excellent commercial value with a tasty dairy product.
【図１】実施例１で求めた大豆蛋白の添加量と卵豆腐の
離水率との関係を示すグラフFIG. 1 is a graph showing the relationship between the amount of soybean protein added and the water separation rate of egg tofu obtained in Example 1.
【図２】実施例１で求めた大豆蛋白の添加量と卵豆腐の
破断荷重との関係を示すグラフFIG. 2 is a graph showing the relationship between the amount of soy protein added and the breaking load of egg tofu determined in Example 1.
【図３】実施例１で求めた大豆蛋白の添加量と卵豆腐の
色調（ａ値）との関係を示すグラフFIG. 3 is a graph showing the relationship between the amount of soy protein added and the color tone (a value) of egg tofu obtained in Example 1.
【図４】実施例２で求めたｐＨと卵豆腐の色調（Ｌ値及
びａ値）との関係を示すグラフFIG. 4 is a graph showing the relationship between the pH obtained in Example 2 and the color tone (L value and a value) of egg tofu.
【図５】実施例２で求めたｐＨと卵豆腐の破断荷重との
関係を示すグラフFIG. 5 is a graph showing the relationship between the pH determined in Example 2 and the breaking load of egg tofu.
【図６】実施例２で求めたｐＨと卵豆腐の離水率との関
係を示すグラフFIG. 6 is a graph showing the relationship between the pH determined in Example 2 and the water separation rate of egg tofu.
Claims (9)
性混合物を、柔軟性プラスチック容器に充填し、加熱し
て得られる包装卵豆腐。1. A packaged egg tofu obtained by filling a flexible plastic container with a fluid mixture containing whole eggs, soy protein and water as main components and heating the mixture.
大豆蛋白０．５〜１０重量％を含有するものである請求
項１に記載の包装卵豆腐。2. The packaged egg tofu according to claim 1, wherein the fluid mixture contains 30 to 70% by weight of whole egg and 0.5 to 10% by weight of soybean protein.
蛋白エマルジョンの少なくとも一種を用いる請求項１又
は２に記載の包装卵豆腐。3. The packaged egg tofu according to claim 1, wherein at least one of a soy protein hydrate and a soy protein emulsion is used as the soy protein.
ルジョンの少なくとも一種との混合割合が、前者４０〜
６０重量％及び後者６０〜４０重量％である請求項３に
記載の包装卵豆腐。4. The mixing ratio of a whole egg to at least one of a soy protein hydrate and a soy protein emulsion, wherein
4. The packaged egg tofu according to claim 3, which is 60% by weight and the latter 60 to 40% by weight.
る請求項１〜４のいずれかに記載の包装卵豆腐。5. The packaged egg tofu according to claim 1, wherein the pH of the fluid mixture is 5.8 to 7.2.
ル酸及びフィチン酸から選ばれた少なくとも１種をｐＨ
調整剤として含む請求項５に記載の包装卵豆腐。6. The method of claim 1, wherein at least one selected from glucono delta lactone, citric acid, fumaric acid and phytic acid is pH adjusted.
The packaged egg tofu according to claim 5, which contains as a conditioner.
に対して水５〜５０重量部を用いて得られる溶液、懸濁
液又はペーストである請求項３〜６のいずれかに記載の
包装卵豆腐。7. The method according to claim 3, wherein the soy protein hydrate is a solution, suspension or paste obtained by using 5 to 50 parts by weight of water per 1 part by weight of powdery soy protein. The packaged egg tofu as described.
１重量部に対して水５〜５０重量部及び油脂０.５〜１
０重量部を用いて得られるＯ／Ｗ型エマルジョンである
請求項３〜６のいずれかに記載の包装卵豆腐。8. A soybean protein emulsion comprising 5 to 50 parts by weight of water and 0.5 to 1 part by weight of oil and fat per 1 part by weight of powdery soybean protein.
The packaged egg tofu according to any one of claims 3 to 6, which is an O / W emulsion obtained using 0 parts by weight.
プラスチック容器である請求項１〜８のいずれかに記載
の包装卵豆腐。9. The packaged egg tofu according to claim 1, wherein the flexible plastic container is a heat-resistant plastic container.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9327908A JPH11155528A (en) | 1997-11-28 | 1997-11-28 | Packed egg tofu curd |
| CN98125118A CN1085070C (en) | 1997-11-28 | 1998-11-24 | Packaging egg bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9327908A JPH11155528A (en) | 1997-11-28 | 1997-11-28 | Packed egg tofu curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH11155528A true JPH11155528A (en) | 1999-06-15 |
Family
ID=18204343
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9327908A Pending JPH11155528A (en) | 1997-11-28 | 1997-11-28 | Packed egg tofu curd |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPH11155528A (en) |
| CN (1) | CN1085070C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110833103A (en) * | 2019-12-15 | 2020-02-25 | 湖南海佳食品科技股份有限公司 | Production process of egg bean curd |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59146565A (en) * | 1983-02-08 | 1984-08-22 | Riyuushiyoubou:Kk | Preparation of yolk-containing membranous food |
| JPS6083558A (en) * | 1983-10-13 | 1985-05-11 | Katsura Shokuhin Kogyo Kk | Continuous production of packed bean curd |
| JPH0376553A (en) * | 1989-08-16 | 1991-04-02 | Meiko Shoji Kk | Preparation of ll-packed steamed egg custard |
| JP3076553B2 (en) * | 1998-12-21 | 2000-08-14 | 住友ゴム工業株式会社 | Heavy duty tire |
-
1997
- 1997-11-28 JP JP9327908A patent/JPH11155528A/en active Pending
-
1998
- 1998-11-24 CN CN98125118A patent/CN1085070C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110833103A (en) * | 2019-12-15 | 2020-02-25 | 湖南海佳食品科技股份有限公司 | Production process of egg bean curd |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1085070C (en) | 2002-05-22 |
| CN1218645A (en) | 1999-06-09 |
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