JPS6043101B2 - Tofu manufacturing method - Google Patents
Tofu manufacturing methodInfo
- Publication number
- JPS6043101B2 JPS6043101B2 JP52143280A JP14328077A JPS6043101B2 JP S6043101 B2 JPS6043101 B2 JP S6043101B2 JP 52143280 A JP52143280 A JP 52143280A JP 14328077 A JP14328077 A JP 14328077A JP S6043101 B2 JPS6043101 B2 JP S6043101B2
- Authority
- JP
- Japan
- Prior art keywords
- soymilk
- tofu
- soy milk
- whey protein
- coagulant
- 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.)
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Description
【発明の詳細な説明】
本発明は、豆乳から豆腐を製造するに当り、豆乳の凝
固反応時間を延ばすことにより、きめが細かく食惑の優
れた美味しい豆腐を得る方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing tofu from soy milk by prolonging the coagulation reaction time of soy milk to obtain delicious tofu with fine texture and excellent palatability.
通常、豆腐は豆乳を加熱した後、凝固剤を添加して豆
腐を凝固させて作られるが、きめが細かく美味しい豆腐
を得るためには、豆乳の凝固反応を遅らせた方が良いと
いわれている。Normally, tofu is made by heating soy milk and then adding a coagulant to coagulate the tofu, but in order to obtain fine-grained and delicious tofu, it is said to be better to delay the coagulation reaction of soy milk. .
ところが、塩化マグネシウム、塩化カルシウム、硫酸
カルシウム等のような凝固剤では、豆乳の凝固反応の速
度が非常に速いために、豆乳中の蛋白と速やかに反応し
て豆乳ゲルを形成し、得られる豆腐のきめが荒くなると
いう欠点がある。However, coagulants such as magnesium chloride, calcium chloride, and calcium sulfate have a very fast coagulation reaction rate for soymilk, so they quickly react with the proteins in soymilk to form a soymilk gel, resulting in the production of tofu. The disadvantage is that the texture becomes rough.
し たがつて、このような凝固剤を使用する場合には、
該凝固剤を短時間で豆乳中に分散させるための高度な熟
練した技術を必要とした。 比較的凝固反応の遅い凝固
剤としてグルコノデルタラクトン(以降「GDL」と称
する)があるが、該凝固剤でも上記欠点を完全に解決す
るに至つていない。Therefore, when using such a coagulant,
A highly skilled technique was required to disperse the coagulant into soymilk in a short time. Glucono delta lactone (hereinafter referred to as "GDL") is a coagulant with a relatively slow coagulation reaction, but even this coagulant has not completely solved the above drawbacks.
たとえば、近時家庭で豆腐を作るための豆腐製造用豆乳
粉末が市販され、凝固剤としてGDLが使用されている
。そして、該豆乳粉末を使つて豆腐を作る場合、該豆乳
粉末を所定量の水に分散溶解した後加熱し、煮沸した時
点で加熱を止め、GDLを添加し均一に分散させた後、
型箱に注入して凝固させるが、加熱した豆乳にGDLを
添加した後、均一に分散させるための時間がその度に異
なるが故に、場合によつては凝固反応が始まつてから型
箱に圧入することもあり、常に安定した品質の豆腐が得
られないという欠点があつた。 このような凝固剤が有
している欠点を解決するJための手段として、特殊澱粉
、硬化油、乳蛋白等の被膜剤で凝固剤を被膜したり、さ
らにクエン酸ナトリウム、リンゴ酸ナトリウム等の有機
酸塩を凝固抑制剤として添加混合して、凝固剤の豆乳に
対する凝固反応速度を緩慢にする方法が開発されている
。For example, soy milk powder for making tofu at home has recently been commercially available, and GDL is used as a coagulant. When making tofu using the soy milk powder, the soy milk powder is dispersed and dissolved in a predetermined amount of water, heated, and when it is boiled, the heating is stopped, and after adding GDL and uniformly dispersing it,
It is injected into the mold box and coagulated, but since the time required to uniformly disperse GDL after adding it to heated soymilk varies each time, in some cases it is poured into the mold box after the coagulation reaction has started. Since tofu is sometimes press-fitted, it has the disadvantage that tofu of consistent quality cannot always be obtained. As a means to solve the drawbacks of such coagulants, it is possible to coat the coagulant with a coating agent such as special starch, hydrogenated oil, or milk protein, or to coat the coagulant with a coating agent such as sodium citrate or sodium malate. A method has been developed in which an organic acid salt is added and mixed as a coagulation inhibitor to slow down the coagulation reaction rate of the coagulant to soybean milk.
しかし、このような手段を施しても、常に安定した品質
の豆腐を得るという欲求を完全に満足することができな
いばかりでなく、豆腐中に凝固剤を被膜した被膜剤や凝
固抑制剤が混入することになり、場合によつては豆腐自
体の味覚を損なう恐れがある。However, even with such measures, not only is it not possible to completely satisfy the desire to always obtain tofu of stable quality, but also a coating agent containing a coagulant or a coagulation inhibitor may be mixed into the tofu. In some cases, this may impair the taste of the tofu itself.
本発明は、以上述べたような欠点をことごとく解決する
豆腐の製造法を提供しようとするものである。The present invention aims to provide a method for producing tofu that solves all of the above-mentioned drawbacks.
そして、前記本発明の目的を達成するための基本的な着
想は、従来技術のような凝固剤を加工処理して豆乳との
凝固反応を遅延させるというものではなく、凝固させる
豆乳の組成比率を変えることにより、豆乳と凝固剤との
反応を緩慢にするというものである。本発明者らは、豆
乳と凝固剤との反応時間を遅延させるための技術につい
て長年研究を積み重ね−た結果、豆乳中のホエー蛋白ま
たはホエー蛋白と低分子物質の含有比率が、豆乳の凝固
剤との反応時間に大きな影響を与えるという事実を知得
し、該事実に基いてさらに研究を進め本発明を完成する
に至つた。The basic idea for achieving the object of the present invention is not to process the coagulant as in the prior art to delay the coagulation reaction with soymilk, but to control the composition ratio of the soymilk to be coagulated. This change slows down the reaction between soymilk and coagulant. As a result of many years of research into techniques for delaying the reaction time between soymilk and coagulant, the present inventors have found that the content ratio of whey protein or whey protein to low molecular weight substances in soymilk is Based on this fact, they conducted further research and completed the present invention.
通常の豆乳、すなわち浸漬大豆を加水磨砕して呉を得、
該呉を加熱した後におからを分離して豆乳を得る方法等
の従来技術によつて得られる豆乳中には、大豆グロブリ
ン、ホエー蛋白、糖類や陰陽イオン等の低分子物質等が
含まれており、該豆!乳中に含まれているホエー蛋白は
該豆乳中の全蛋白質に対して概ね10%である。Ordinary soy milk, i.e. soaked soybeans, is hydrated and ground to obtain gou.
Soymilk obtained by conventional techniques such as heating the soybean paste and separating okara to obtain soymilk contains low-molecular substances such as soybean globulin, whey protein, sugars, and anions. Oh, that bean! Whey protein contained in milk accounts for approximately 10% of the total protein in soymilk.
そして、本発明は、上記豆乳成分において、ホエー蛋白
またはホエー蛋白と低分子物質の含有比率を実質的に低
下させた豆乳を使用して豆腐を製造することに特徴3が
ある。た〜し、該豆乳中の酸沈澱性蛋白濃度が実質的に
低下するものであつてはならない。以下に豆乳と凝固剤
との反応時間に関する比較実験を示す。比較実験14
浸漬大豆を加水磨砕して得られた呉からおからを分離し
て豆乳を得、該豆乳を常法により噴霧乾燥して豆乳粉末
(以降1常法により得られた豆乳粉末ョと称する)を得
る。The third feature of the present invention is that tofu is produced using soymilk in which the content ratio of whey protein or whey protein and low-molecular substances is substantially reduced in the soymilk component. However, the acid precipitable protein concentration in the soybean milk must not be substantially reduced. A comparative experiment regarding the reaction time between soy milk and a coagulant is shown below. Comparative Experiment 14 Soy milk was obtained by separating okara from the soybean paste obtained by hydro-grinding soaked soybeans, and the soy milk was spray-dried using a conventional method to obtain soy milk powder (hereinafter referred to as 1. soy milk powder obtained by a conventional method). ) is obtained.
次に常法により得られた豆乳粉末10yに水90m1添
加した後、90℃で加熱溶解し、その後5℃に冷却する
。このようにして得られた豆乳を一夜透析処理し、よつ
て得られた透析内液100wL1を3とする。透析外液
は常法の手段によつて濃縮され、該濃縮液100m1を
8とする。これとは別に常法により得られた豆乳粉末1
0f!に水100m1添加した後、90℃で加熱溶解し
、その後5゜Cに冷却する。Next, 90ml of water was added to 10y of soymilk powder obtained by a conventional method, and the mixture was heated and dissolved at 90°C, and then cooled to 5°C. The soybean milk thus obtained was subjected to dialysis treatment overnight, and 100 wL1 of the resulting dialyzed fluid was defined as 3. The extra-dialysed solution is concentrated by a conventional method, and 100 ml of the concentrated solution is made into 8. Separately, soy milk powder 1 obtained by a conventional method
0f! After adding 100 ml of water to the solution, heat and dissolve at 90°C, and then cool to 5°C.
このようにして得られた豆乳1をPH4.5で酸沈澱処
理を行ない、上澄液と沈澱物と分離する。沈澱物はアル
カリ液に再溶解させてPH7.Oの溶液100WLtと
し、これをCとする。上記処理によつて得られた4D0
各試料は、次に示すような組成の溶液である。4・・・
豆乳から低分子物質をほとんど除いた溶液8・・・豆乳
からグロブリン、ホエー蛋白を除いた低 分子物質のみ
を含む溶液0・・・豆乳からホエー蛋白、低分子物質を
除いた、 グロブリンのみを含む溶液次に上記48C各
試料を使用して以下の方法で豆腐を試作し、豆乳の凝固
剤による凝固開始時間を調べた。The soybean milk 1 thus obtained is subjected to acid precipitation treatment at pH 4.5 to separate the supernatant liquid and the precipitate. The precipitate is redissolved in alkaline solution to pH 7. Let the solution of O be 100 WLt, and let this be C. 4D0 obtained by the above treatment
Each sample is a solution with the following composition. 4...
Solution 8, which contains soy milk with almost all low-molecular substances removed... Solution 0, which contains only low-molecular substances from soy milk with globulin and whey protein removed... Solution 0: Soy milk with whey protein and low-molecular substances removed, and containing only globulin Solution Next, using each of the 48C samples described above, tofu was produced as a prototype in the following manner, and the time for the soybean milk to start coagulating with the coagulant was investigated.
(1)常法により得られた豆乳粉末20′に6100n
tおよび水200m1を添加し、豆乳粉末を分散、溶解
して豆乳とした後、加熱攪拌し、煮沸して1分後に加熱
を止め、直ちにGDLを豆腐カードPHが5.4〜5.
6になるに要する量を添加し、その後さらに所定時間攪
拌した後、容器に注入して豆腐を試作した。(1) Add 6100n to 20' of soy milk powder obtained by a conventional method.
After adding T and 200ml of water, dispersing and dissolving the soymilk powder to make soymilk, heating and stirring, boiling and 1 minute later, heating was stopped and the GDL was immediately heated until the tofu curd pH was 5.4-5.
After adding the amount required to make the tofu 6, the mixture was further stirred for a predetermined period of time, and then poured into a container to prepare tofu.
(2)常法により得られた豆腐粉末20ダに8100m
1と0100m1および水100m1を添加し、その後
、(1)と同様にして豆腐を試作した。(2) 8100 m for 20 da of tofu powder obtained by conventional method
1 and 100 ml of water were added thereto, and then tofu was prepared as a trial in the same manner as in (1).
(3) 常法により得られた豆乳粉末20yに0100
m1および水200mtを添加し、その後、(1)と同
様にして豆腐を試作した。(3) Add 0100 to 20y of soy milk powder obtained by a conventional method.
ml and 200 mt of water were added, and then tofu was prepared in the same manner as in (1).
(4) 常法により得られた豆乳粉末30yに水300
m1を添加し、その後、(1)と同様にして豆腐を試作
した。(4) 30 y of soy milk powder obtained by conventional method and 300 y of water
ml was added, and then tofu was prepared as a trial in the same manner as in (1).
なお、上記(1),(2),(3),(4)において得
られる豆乳中の酸沈澱性蛋白濃度は略同一である。Note that the acid precipitable protein concentrations in the soymilk obtained in the above (1), (2), (3), and (4) are approximately the same.
また、豆乳の凝固剤による凝固開始時間とは、凝固剤を
添加した時点から容器に注入するまでの時間を測定し、
該時間を種々に変えて得られる豆腐の食感が良となると
きの時間の上限をいう。豆乳と凝固剤との凝固反応が開
始されて豆乳の凝固が始まつた後に、該豆乳を容器に注
入して得られた豆腐は食感的に荒くなる。In addition, the coagulation start time of soymilk with a coagulant is the time measured from the time when the coagulant is added until it is poured into a container.
This refers to the upper limit of the time when the texture of tofu obtained by varying the time becomes good. After the coagulation reaction between the soymilk and the coagulant begins and the soymilk begins to coagulate, the soymilk is poured into a container and the resulting tofu has a rough texture.
したがつて、食感的に良となる豆腐を得るためには、豆
乳と凝固剤との凝固反応が開始されて豆乳の凝固が始ま
るまでに豆乳を容器に注入しなければならず、本発明に
いう凝固開始時間は、このうな現象を利用したものであ
る。上記測定法に基づく凝固開始時間に関する比較実験
の結果を第1表に示す。Therefore, in order to obtain tofu with a good texture, soymilk must be poured into a container before the coagulation reaction between the soymilk and the coagulant begins and the soymilk begins to coagulate. The coagulation start time referred to in 2 is based on this phenomenon. Table 1 shows the results of a comparative experiment regarding the coagulation initiation time based on the above measurement method.
第1表中0反応時間ョとは、煮沸豆乳にGDLを添加し
た時点から容器に注入するまでの時間(秒)という。In Table 1, 0 reaction time refers to the time (seconds) from the time when GDL is added to boiled soymilk until it is poured into a container.
上記(1)の豆乳は低分子物質の含量が上記(4)の豆
乳のそれに対し67%と低く、(2)の豆乳はホエー蛋
白の含量が(4)の豆乳よりも低く、(4)の豆乳のホ
エー蛋白に対し67%である。The soymilk in (1) above has a lower content of low molecular weight substances at 67% compared to the soymilk in (4) above, and the soymilk in (2) has a lower whey protein content than the soymilk in (4). It is 67% of the whey protein in soy milk.
上記(3)の豆乳はホエー蛋白と低分子物質の含量が(
4)の豆乳よりも低く、(3)の豆乳中のホエー蛋白含
量は、(4)の豆乳のそれに対し67%で、(3)の豆
乳中の低分子物質含量は、(4)の豆乳のそれに対し6
7%である。上記(4)は豆乳は通常の豆乳と同一の組
成である。第1表に示された各試料の凝固開始時間の比
較により明らかな如く、通常の豆乳と同一の組成の豆乳
を使用して豆腐を作る場合は、第1表の(4)に示され
ているように、凝固開始時間は35秒から37.醗の間
ということになる。The soymilk in (3) above has a content of whey protein and low molecular weight substances (
The whey protein content in the soy milk of (3) is lower than that of the soy milk of (4), which is 67% of that of the soy milk of (4), and the content of low molecular weight substances in the soy milk of (3) is lower than that of the soy milk of (4). 6 against that of
It is 7%. In (4) above, soy milk has the same composition as normal soy milk. As is clear from the comparison of the coagulation start times of each sample shown in Table 1, when making tofu using soymilk with the same composition as regular soymilk, the As shown in Fig. 1, the coagulation start time ranges from 35 seconds to 37 seconds. It will be called a sake room.
したがつて、良好な食感の豆腐を得るためには、加熱さ
れた豆乳に凝固剤を添加した後、3聞2を限度としてそ
れ以内に凝固剤を豆乳中に均一に分散させなければなら
ず、また上記豆乳を容器に注入して豆腐を作る場合は、
加熱された豆乳に凝固剤を添加した後、35秒を限度し
てそれ以内に凝固剤を豆乳中に均一に分散させ、さらに
容器に注入しなければならない。第1表の(1)の場合
は、凝固開始時間は32.5秒からあ秒の間ということ
になり、良好な食感の豆乳を得るための条件が(4)の
場合に比べわずかにきびしくなつている。ところが、通
常の豆乳よりホエー蛋白またはホエー蛋白と低分子物質
の含量が少ない豆乳を使用した場合、第1表の(2),
(3)より明らかな如く、凝固開始時間は前者が42.
聞′から45秒の間で、後者が52.58から5秒の間
というように顕著にのびている。Therefore, in order to obtain tofu with a good texture, after adding a coagulant to heated soymilk, it is necessary to uniformly disperse the coagulant into the soymilk within a maximum of 2 to 3 minutes. Also, if you want to make tofu by pouring the above soy milk into a container,
After adding the coagulant to the heated soymilk, the coagulant must be uniformly dispersed in the soymilk within 35 seconds and then poured into a container. In the case of (1) in Table 1, the coagulation start time is between 32.5 seconds and a second, and the conditions for obtaining soymilk with a good texture are slightly lower than in the case of (4). It's getting tougher. However, when soy milk with a lower content of whey protein or whey protein and low molecular weight substances than regular soy milk is used, (2) in Table 1,
(3) As is clearer, the coagulation initiation time is 42.
There is a noticeable increase in the latter time from 52.58 to 5 seconds.
したがつて、第1表の(2),(3)の場合は、他のも
のに比べ良好な食感を得るための条件が緩和されるとい
う効果がある。そして、このような効果は、常法により
得られる豆乳よりもホエー蛋白またはホエー蛋白と低分
子物質の含量が少ない豆乳を使用して豆腐を作る場合に
のみ得られる特異的な効果である。Therefore, cases (2) and (3) in Table 1 have the effect that the conditions for obtaining a good texture are relaxed compared to the other cases. Such an effect is a specific effect that can only be obtained when tofu is made using soymilk that has a lower content of whey protein or whey protein and low molecular weight substances than soymilk obtained by conventional methods.
この場合ホエー蛋白と低分子物質の含量が共に少ない豆
乳を使用する方がより効果的である。たS゛し、上記効
果を得るためには、該豆乳中の酸沈澱性蛋白濃度が常法
により得られた豆乳中の酸沈澱性蛋白濃度と同一または
それ以上でなければならない。In this case, it is more effective to use soymilk that has a lower content of both whey protein and low molecular weight substances. However, in order to obtain the above effects, the acid precipitable protein concentration in the soy milk must be the same as or higher than the acid precipitable protein concentration in soy milk obtained by a conventional method.
該条件を満さない豆乳、すなわち酸沈澱性蛋白の濃度が
常法により得られた豆乳よりも低い豆乳を使用して豆乳
を作つた場合、得られた豆腐はカード値、食感が非常に
悪くなり、場合によつては豆乳としての保型性を維持で
きなくなることもある。こ)に常法により得られる豆乳
中”の酸沈澱性蛋白濃度とは、通常、豆腐製造用として
得られる豆乳において、該豆乳中に含まれている酸沈澱
性蛋白の豆乳に対する濃度をいう。酸沈澱性蛋白は豆腐
カード値、食感に大きな影響を与え、その濃度が低くな
るほど豆腐カード値を低下させ食感を劣化させる。従来
から豆腐を製造するために使用される豆乳中の酸沈澱性
蛋白濃度は、絹漉し豆腐、木綿豆腐等の豆腐の種類、豆
腐製造業者等種々の要因によつて異なるが、おおむね2
.7〜5.5%の範囲であlる。When soymilk is made using soymilk that does not meet the above conditions, i.e., the concentration of acid-precipitable protein is lower than soymilk obtained by conventional methods, the resulting tofu has very low curd value and texture. In some cases, it may become impossible to maintain the shape retention properties of soymilk. The term ``concentration of acid-precipitable protein in soybean milk obtained by a conventional method'' refers to the concentration of acid-precipitable protein contained in soybean milk, which is usually obtained for the production of tofu, relative to the soybean milk. Acid precipitable proteins have a large effect on tofu curd value and texture, and the lower their concentration, the lower the tofu curd value and the deterioration of texture.Acid precipitation in soymilk traditionally used to produce tofu The protein concentration varies depending on various factors such as the type of tofu such as silk-strained tofu and firm tofu, and the tofu manufacturer, but it is approximately 2.
.. It is in the range of 7 to 5.5%.
したがつて、本発明の実施に当つては、豆乳中の酸沈澱
性蛋白濃度は少くとも2.36%、好ましくは2.7%
%以上とするのが望ましい。次に豆乳の凝固剤による凝
固開始時間が延長されるという効果は、豆乳と凝固剤と
の有効凝固反応時間が拡張されるという効果を伴なう。Therefore, in practicing the present invention, the acid precipitable protein concentration in soy milk is at least 2.36%, preferably 2.7%.
% or more is desirable. Next, the effect that the coagulation initiation time of soybean milk by the coagulant is extended is accompanied by the effect that the effective coagulation reaction time of soymilk and the coagulant is extended.
こ)に有効凝固反応時間とは、加熱された豆乳に凝固剤
を添加した時点から豆乳の凝固が始まるまでの時間の範
囲をいう。該時間内に凝固剤を豆乳中に均一に分散させ
、そのま)凝固させて豆腐を得る時、あるいは豆乳を容
器に注入し凝固させて豆腐を得る場合は、該時間内に凝
固剤を豆乳中に均一に分散させ、かつ容器に該豆乳を注
入した時にはじめてカード値、食感の良好な豆腐を得る
ことができる。したがつて、有効凝固反時間が拡張され
)ば、それだけ凝固剤を加熱された豆乳中に均一に分散
する時間、あるいはさらに該豆乳を容器等に注入するま
での時間が延長されたことになり、その結果、従来のよ
うな熟練された高度の技術を要するとなしに、誰にでも
簡単にカード値、食感の良好な美味しい豆腐を作ること
ができるようになる。In this case, the effective coagulation reaction time refers to the time range from the time when a coagulant is added to heated soymilk until the soymilk begins to coagulate. If you want to obtain tofu by uniformly dispersing the coagulant in soymilk and coagulating it directly, or if you want to obtain tofu by pouring soymilk into a container and coagulating it, the coagulant should be dispersed in the soymilk within the specified time. Tofu with good curd value and texture can be obtained only when the soymilk is uniformly dispersed in the soybean and poured into a container. Therefore, if the effective coagulation reaction time is extended, the time for uniformly dispersing the coagulant into the heated soymilk, or the time required for pouring the soymilk into a container etc., will be extended accordingly. As a result, anyone can easily make delicious tofu with good card value and texture without the need for highly skilled and highly skilled techniques as in the past.
次に本発明の一具体例について述べる。豆乳中の酸沈澱
性蛋白濃度を常法により得られた豆乳中の酸沈澱性蛋白
濃度と略同一またはそれ5以上とし、かつ豆乳中のホエ
ー蛋白またはホエー蛋白と低分子物質の含有比率を実質
的に低下させた豆乳を得るための手段としては、常法に
より得られた豆乳中からホエー蛋白またはホエー蛋白と
低分子物質を除去する方法、上記豆乳に酸沈澱性冫蛋白
を添加し、実質的にホエー蛋白またはホエー蛋白と低分
子物質の含有比率を低下させる方法等があるが、最も簡
易な方法としては常法により得られた豆乳に酸沈澱性蛋
白を添加するか、あるいは上記豆乳中の一部を除去し、
除去した豆乳中の3酸沈澱性蛋白量と同量またはそれ以
上の量の酸沈澱性蛋白を添加する方法が優れている。Next, a specific example of the present invention will be described. The acid precipitable protein concentration in soy milk is approximately the same as the acid precipitable protein concentration in soy milk obtained by a conventional method, or 5 or more, and the content ratio of whey protein or whey protein and low molecular weight substances in soy milk is substantially the same. As a means for obtaining soymilk with a reduced concentration, there is a method of removing whey protein or whey protein and low-molecular substances from soymilk obtained by a conventional method, and a method of adding an acid-precipitable protein to the soymilk to reduce the There are methods to reduce the content ratio of whey protein or whey protein and low-molecular substances, but the simplest method is to add acid-precipitable protein to soymilk obtained by a conventional method, or to reduce the content ratio of whey protein and low-molecular substances. remove part of
An excellent method is to add acid precipitable protein in an amount equal to or greater than the amount of triacid precipitable protein in the removed soymilk.
こ)に酸沈澱性蛋白とは、酸性側に等電点を有し、かつ
該等電点において沈澱する性質を有する蛋白質をい)、
代表的には大豆グロブリン、カゼ3イン等がある。Acid precipitable protein refers to a protein that has an isoelectric point on the acidic side and has the property of precipitating at the isoelectric point),
Representative examples include soybean globulin and Kaze 3-in.
大豆グロブリンは豆乳を酸沈澱させることによつて容易
に得るこてができる。Soybean globulin can be easily obtained by acid precipitation of soymilk.
たとえば豆乳をPH4.5で酸沈澱させて沈澱物を採取
する。得られる沈澱物はそのほとんどが大豆グロブリン
であ4る。次に該沈澱物をアルカリで再溶解し、必要に
より噴霧乾燥して粉末にする。次にホエー蛋白とは、豆
乳を酸沈澱した際に生ずる上澄液中の蛋白質をい)、前
記酸沈澱性蛋白の等電点においても沈澱しない性質を有
している。そして、低分子物質とは、豆乳を透析処理し
た際に透析膜を通過するような物質で、糖類や陰陽イオ
ン等がある。本発明の具体例においては、まず常法によ
り大豆から豆乳を得、該豆乳に大豆グロブリンを添加す
る。大豆グロブリンの添加方法は溶液として添加しても
よく、粉末として添加してもよい。また、その添加時期
は特に限定されるものではなく、加熱された豆乳に凝固
剤を添加する前であれば任意に決定することができる。
大豆グロブリンの添加量についても特に限定されるので
はなく、任意に決定することができるが、最終製品であ
る豆腐の風味、食感に悪影響を与えない限度において実
施するのが好ましいのは当然である。このようにして得
られる豆乳は、常法により得られる豆乳中の酸沈澱性蛋
白含量と略同一またはそれ以上の酸沈澱性蛋白を含有し
ており、ホエー蛋白と低分子物質の含有比率は、常法に
より得られる豆乳のそれに対し実質的に低下している。For example, soybean milk is subjected to acid precipitation at pH 4.5 and the precipitate is collected. The precipitate obtained is mostly soybean globulin4. The precipitate is then redissolved with alkali and, if necessary, spray dried to form a powder. Next, whey protein refers to the protein in the supernatant liquid produced when soybean milk is acid-precipitated), and has the property of not precipitating even at the isoelectric point of the acid-precipitable protein. Low-molecular substances are substances that pass through a dialysis membrane when soy milk is subjected to dialysis treatment, and include sugars and anions and cations. In a specific example of the present invention, first, soybean milk is obtained from soybeans by a conventional method, and soybean globulin is added to the soybean milk. Soybean globulin may be added as a solution or as a powder. Further, the timing of addition is not particularly limited, and can be arbitrarily determined as long as it is before the coagulant is added to the heated soymilk.
The amount of soybean globulin to be added is not particularly limited and can be determined arbitrarily, but it is of course preferable to do so to the extent that it does not adversely affect the flavor and texture of the final product, tofu. be. The soymilk obtained in this way contains acid-precipitable proteins in an amount that is approximately the same as or higher than that in soymilk obtained by conventional methods, and the content ratio of whey protein and low-molecular substances is as follows: It is substantially lower than that of soy milk obtained by conventional methods.
次に該豆乳を使用し常法によつて豆腐を作る。この場合
、該豆乳を噴霧乾燥して粉末となし、該粉末豆乳を使用
して豆腐を作つてもよい。以下に豆乳中のホエー蛋白と
低分子物質の含有比率の相違に基づく凝固開始時間の相
違に関する比較実験を示す。Next, tofu is made using the soymilk in a conventional manner. In this case, the soymilk may be spray-dried into a powder, and the powdered soymilk may be used to make tofu. A comparative experiment regarding the difference in coagulation initiation time based on the difference in the content ratio of whey protein and low molecular weight substances in soy milk is shown below.
比較実験2
6・・・常法により得られた豆乳粉末30gに水300
m1を添加し、該豆乳粉末を分散、溶解して豆乳とした
後、加熱攪拌し、煮沸して1分後に加熱を止め、直ちに
GDLを豆腐カードPHが5.5〜5.6になるに要す
る量添加し、その後さらに所定時間攪拌した後、豆乳凝
固用容器に注入して豆腐を試作した。Comparative experiment 2 6...30g of soy milk powder obtained by a conventional method and 300g of water
After adding ml and dispersing and dissolving the soy milk powder to make soy milk, heat and stir, boil, stop heating after 1 minute, and immediately add GDL until the tofu curd pH becomes 5.5 to 5.6. After adding the required amount and stirring for a predetermined time, the mixture was poured into a container for coagulating soymilk to prepare tofu.
5・・・常法により得られた豆乳粉末25yに大豆グロ
ブリン76.5%を含む粉末3yを添加混合し、それに
水300m1を添加し、該豆乳粉末を分散溶解して豆乳
とした後、以降5と同様にして豆腐を試作した。5... Add and mix 3y of powder containing 76.5% soybean globulin to 25y of soymilk powder obtained by a conventional method, add 300ml of water to it, disperse and dissolve the soymilk powder to make soymilk, and then Tofu was experimentally produced in the same manner as in 5.
C・・・常法により得られた豆乳粉末20yに大豆グロ
ブリン76.5%を含む粉末6yを添加混合し、それに
水300mLを添加し、該豆乳粉末を分散溶解して豆乳
とした後、以降5と同様にして豆腐を試作した。C... Add and mix 6y of powder containing 76.5% soybean globulin to 20y of soymilk powder obtained by a conventional method, add 300mL of water to it, disperse and dissolve the soymilk powder to make soymilk, and then Tofu was experimentally produced in the same manner as in 5.
5,56の方法で、豆乳にGDLを添加した時点から該
豆乳を豆乳凝固用容器に注入し終るまでの時間(第2表
では1凝固反応時間ョと記する)毎に得られた豆腐のカ
ード値と食感について調べた。5, 56, tofu obtained every time from the time when GDL was added to soymilk until the end of pouring the soymilk into a soymilk coagulation container (indicated as 1 coagulation reaction time in Table 2). We investigated curd value and texture.
結果を第2表に示す。なお、56は5に比べ豆乳粉末の
1部(5の場合は5y.6の場合は10y)を除去し、
除去された豆乳粉末中の酸沈澱性蛋白量とほS゛同一の
大豆グロブリンを添加して、456における豆乳中の酸
沈澱性蛋白濃度を略同一とした。The results are shown in Table 2. In addition, 56 removes a part of soy milk powder (5y in case of 5, 10y in case of 6) compared to 5,
Almost the same amount of soybean globulin as the amount of acid-precipitable protein in the removed soymilk powder was added to make the concentration of acid-precipitable protein in the soybean milk in 456 almost the same.
6における豆乳は常法により得られる豆乳であり、5に
おける豆乳は常法により得られる豆乳中のホエー蛋白に
対し約83%のホエー蛋白を有し、低分子物質は常法に
より得られる豆乳中の低分子物質に対し約83%有して
いる。The soy milk in 6 is soy milk obtained by a conventional method, the soy milk in 5 has about 83% whey protein compared to the whey protein in soy milk obtained by a conventional method, and the low molecular weight substances are in the soy milk obtained by a conventional method. It has about 83% of the low molecular weight substances.
6における豆乳の場合はホエー蛋白約67%、低分子物
質約67%である。In the case of soy milk in No. 6, the content is about 67% whey protein and about 67% low molecular weight substances.
上記の実験結果から明らかな如く、6の場合の凝固開始
時間は3!8から4@の間で、5の場合は4@から仙秒
の間、6の場合は508以上というように凝固開始時間
が延長されている。As is clear from the above experimental results, in the case of 6, the coagulation start time is between 3!8 and 4@, in the case of 5, it is between 4@ and 10 seconds, and in the case of 6, coagulation starts at 508 or more. Time has been extended.
そして、このことは豆乳中のホエー蛋白と低分子物質の
含有比率が低下するほど、豆乳の凝固剤による凝固開始
時間が延長されることを意味するものである。上記関係
を図式化すると図面に示すとおりとなる。なお、図面に
おいて横軸は、常法により得られる豆乳中のホエー蛋白
と低分子物質の各々の含有量に対する本発明の豆乳中の
ホエー蛋白と低分子物質の各々の含有比率を、本発明の
豆乳中のホエー蛋白の含有比率として表わし、縦軸は豆
乳の凝固剤による凝固開始時間を表わす。This means that the lower the content ratio of whey protein and low-molecular substances in soymilk, the longer the time required for soymilk to begin coagulating with a coagulant. The above relationship can be diagrammed as shown in the drawing. In the drawings, the horizontal axis represents the content ratio of whey protein and low-molecular substances in the soymilk of the present invention to the respective contents of whey protein and low-molecular substances in soymilk obtained by a conventional method. It is expressed as the content ratio of whey protein in soy milk, and the vertical axis represents the start time of soy milk coagulation by a coagulant.
そして、平行斜線で示す部分1は有効凝固反時間、交錯
斜線で示す部分2は本発明により拡張された有効凝固反
応時間を表わす。図面から明らかなように、豆乳中のホ
エー蛋白と低分子物質の含有比率と豆乳の凝固剤による
凝固開始時間の関係は、ほ〜直線的な反比例の関係にあ
る。A portion 1 indicated by parallel hatching represents the effective coagulation reaction time, and a portion 2 indicated by intersecting diagonal lines represents the effective coagulation reaction time extended by the present invention. As is clear from the drawings, the relationship between the content ratio of whey protein and low-molecular substances in soymilk and the start time of coagulation of soymilk by a coagulant is almost linearly inversely proportional.
このような傾向は、豆乳中のホエー蛋白だけの含有比率
を低下させた場合にもみられる。したがつて、本発明の
実施に当つては、豆乳中のホエー蛋白またはホエー蛋白
と低分子物質との含有比率を適宜低下させることにより
、希望する豆乳の凝固剤による凝固開始時間を設定する
ことが可能となる。また、前述した如く豆乳の凝固剤に
よる凝固開始時間が延長され)ば、それだけ有効凝固反
応時間が拡張されることになり、図面を例にとれば、2
で示されている範囲だけ従来の豆乳を使用した場合の有
効凝固反応時間を拡張することが可能となる。たStl
豆乳中のホエー蛋白の含有比率が極端に低くなる場合、
該豆乳から得られる豆腐の香味等に好ましくない影響を
与えることがあり、この点を考慮すれば、常法により得
られる豆乳中のホエー蛋白含量に対しお%程度にとS゛
めるのが好ましい。Such a tendency is also seen when the content ratio of only whey protein in soymilk is reduced. Therefore, in carrying out the present invention, the desired time for coagulation of soymilk to begin with the coagulant can be set by appropriately lowering the content ratio of whey protein or whey protein and low-molecular substances in soymilk. becomes possible. In addition, as mentioned above, if the coagulation start time of soymilk by the coagulant is extended, the effective coagulation reaction time will be extended accordingly, and taking the drawing as an example, 2
It becomes possible to extend the effective coagulation reaction time when using conventional soy milk by the range shown in . Stl
When the content ratio of whey protein in soy milk becomes extremely low,
It may have an undesirable effect on the flavor etc. of tofu obtained from the soymilk, and taking this into consideration, it is recommended to reduce the whey protein content to about 1% of the whey protein content in soymilk obtained by conventional methods. preferable.
以上のように、本発明において2特定された豆乳を使用
することにより、なんら凝固剤を加工処理することなし
に豆乳と凝固剤との凝固反応を遅延させることができ、
その結果、きめが細かく美味しい豆腐を得ることができ
る。As described above, by using the two specified soymilks in the present invention, the coagulation reaction between soymilk and coagulant can be delayed without any processing of the coagulant.
As a result, fine-grained and delicious tofu can be obtained.
そして、上記きめが細かく美味しい豆乳を高度な熟練し
た技術を必要とせずに家庭でも容易に作ることができる
ようになる。次に本発明の実施例を挙げて説明する。Moreover, the fine-textured and delicious soymilk described above can be easily made at home without requiring highly skilled techniques. Next, examples of the present invention will be described.
k実施例1
丸大豆1k9を■時間水浸漬した後水切し、6倍加水で
磨砕して呉となし、該呉からおからを分離して豆乳4.
8kgを得た。K Example 1 1k9 whole soybeans were soaked in water for 2 hours, drained, ground with 6 times the amount of water to produce go, and separated from the soybeans to produce soybean milk.
I got 8 kg.
該豆乳2.4k9を1Nの塩酸でPH4.5に調整して
、酸沈澱性蛋白である大豆グロ門プリンを沈澱させ、そ
の後遠心分離を行なつて大豆グロブリンを採取し、水洗
い後再び遠心分離し、よつて得られた大豆グロブリンを
水に分散した後、1Nの水酸化ナトリウムで該液のPH
を7.0に調整して大豆グロブリンを溶解させ、2.4
k9の大)豆グロブリン溶液を得た。次に、上記豆乳4
.8k9の残りの豆乳2.4kgに大豆グロブリン溶液
2.4kgを混合した後、該豆乳のPHを7.0に調整
し、90℃・5分間加熱した後、10℃に冷却し、濃縮
、均質化処理を行ない。The soymilk 2.4k9 was adjusted to pH 4.5 with 1N hydrochloric acid to precipitate soybean globulin, which is an acid-precipitable protein, and then centrifuged to collect soybean globulin, washed with water, and centrifuged again. After dispersing the soybean globulin thus obtained in water, the pH of the solution was adjusted with 1N sodium hydroxide.
Adjust the soybean globulin to 7.0 and dissolve the soybean globulin to 2.4.
A bean globulin solution was obtained. Next, the above soy milk 4
.. After mixing 2.4 kg of soybean globulin solution with 2.4 kg of remaining soymilk from 8k9, the pH of the soymilk was adjusted to 7.0, heated at 90°C for 5 minutes, cooled to 10°C, concentrated, and homogenized. Processing is performed.
その後噴霧乾燥して380yの粉末豆乳を得た。次に、
該粉末に25fに水300m1を添加し、該粉末を分散
溶解した後加熱し、煮沸後加熱を止め、直ちにGDLl
.O4yを添加し、その後558間ゆつくり攪拌してG
DLを均一に分散させ、容器に注入した。Thereafter, it was spray-dried to obtain 380y of powdered soymilk. next,
Add 300ml of water to 25f of the powder, heat after dispersing and dissolving the powder, stop heating after boiling, and immediately add GDLl.
.. Add O4y, then gently stir for 558 minutes and
DL was uniformly dispersed and poured into a container.
よつて得られた豆腐は、カード値が32で食感の良好な
きめの細かい美味しいものであつた。実施例2実施例1
と同様にして得られた豆乳2.4k9を1Nの水酸化ナ
トリウムでPH7.Oに調整した後、90℃・5分間加
熱し、その後10℃に冷却し、濃縮、均質化処理を行な
い。The thus obtained tofu had a curd value of 32 and was fine and delicious with good texture. Example 2 Example 1
Soy milk 2.4k9 obtained in the same manner as above was adjusted to pH 7. with 1N sodium hydroxide. After adjusting the temperature to O, it was heated at 90°C for 5 minutes, then cooled to 10°C, and concentrated and homogenized.
噴霧乾燥して220yの粉末豆乳を得た。これとは別に
実施例1と同様にして得られた大豆グロブリン溶液2.
4k9を90℃・5分間加熱し、その後濃縮、均質化処
理を行ない、噴霧乾燥して130yの大豆グロブリン粉
末を得た。次に上記粉末豆乳15fと大豆グロブリン粉
末10yを粉体混合して25yの粉末とし、これに水3
00m1を添加し、実施例1と同様にして豆腐を作つた
。Spray drying yielded 220y of powdered soymilk. Separately, a soybean globulin solution obtained in the same manner as in Example 1.
4k9 was heated at 90° C. for 5 minutes, then concentrated, homogenized, and spray-dried to obtain 130y soybean globulin powder. Next, 15f of the above powdered soymilk and 10y of soybean globulin powder are mixed to make 25y of powder, and this is mixed with 3ml of water.
Tofu was prepared in the same manner as in Example 1 by adding 00ml of the tofu.
よつて得られた豆腐は、カード値31で実施例1と同様
に好ましいものであつた。実施例3
実施例2と同様にして得られた粉末豆乳28fに市販の
カゼインナトリウム2fを粉体混合して30yの粉末と
し、これに水300m1を添加し、該物末を分解溶解し
た後加熱し、煮沸後加熱を止め、直ちにGDLl.O4
9を添加し、その後(イ)秒間ゆつくり攪拌してGDL
を均一に分散させ、容器に注入した。The thus obtained tofu had a card value of 31 and was as favorable as in Example 1. Example 3 28f of powdered soymilk obtained in the same manner as in Example 2 was mixed with 2f of commercially available sodium caseinate to make a 30y powder, 300ml of water was added to this, the powder was decomposed and dissolved, and then heated. After boiling, stop heating and immediately add GDL1. O4
9 and then gently stirred for (a) seconds to prepare GDL.
was uniformly dispersed and poured into a container.
よつて得られた豆腐は、カード値33で実施例1と同様
に好ましいものであつた。The thus obtained tofu had a card value of 33 and was as favorable as in Example 1.
図面はホエー蛋白と低分子物質の含有比率と凝固開始時
間との関係を示す図表である。The figure is a chart showing the relationship between the content ratio of whey protein and low molecular weight substances and coagulation initiation time.
Claims (1)
乳中の酸沈澱性蛋白濃度とほゞ同一またはそれ以上とし
、かつ該豆乳中のホエー蛋白またはホエー蛋白と低分子
物質の含有比率を実質的に低下させた豆乳から豆腐を製
造することを特徴とする豆腐の製造法。1. The acid precipitable protein concentration in soy milk is approximately the same as or higher than the acid precipitable protein concentration in soy milk obtained by a conventional method, and the content ratio of whey protein or whey protein and low molecular weight substances in the soy milk is A method for producing tofu, comprising producing tofu from substantially reduced soymilk.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP52143280A JPS6043101B2 (en) | 1977-12-01 | 1977-12-01 | Tofu manufacturing method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP52143280A JPS6043101B2 (en) | 1977-12-01 | 1977-12-01 | Tofu manufacturing method |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5476855A JPS5476855A (en) | 1979-06-19 |
JPS6043101B2 true JPS6043101B2 (en) | 1985-09-26 |
Family
ID=15335057
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP52143280A Expired JPS6043101B2 (en) | 1977-12-01 | 1977-12-01 | Tofu manufacturing method |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6043101B2 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5878559A (en) * | 1981-11-06 | 1983-05-12 | Buichi Kusaka | Preparation of high-protein tofu |
-
1977
- 1977-12-01 JP JP52143280A patent/JPS6043101B2/en not_active Expired
Also Published As
Publication number | Publication date |
---|---|
JPS5476855A (en) | 1979-06-19 |
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