JPS63152956A - Coagulation of bean curd - Google Patents
Coagulation of bean curdInfo
- Publication number
- JPS63152956A JPS63152956A JP61297796A JP29779686A JPS63152956A JP S63152956 A JPS63152956 A JP S63152956A JP 61297796 A JP61297796 A JP 61297796A JP 29779686 A JP29779686 A JP 29779686A JP S63152956 A JPS63152956 A JP S63152956A
- Authority
- JP
- Japan
- Prior art keywords
- lactide
- tofu
- mesh
- bean curd
- good
- 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
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 29
- 230000015271 coagulation Effects 0.000 title 1
- 238000005345 coagulation Methods 0.000 title 1
- 239000002245 particle Substances 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 3
- 235000013322 soy milk Nutrition 0.000 claims description 7
- 230000001112 coagulating effect Effects 0.000 claims description 2
- JJTUDXZGHPGLLC-UHFFFAOYSA-N lactide Chemical compound CC1OC(=O)C(C)OC1=O JJTUDXZGHPGLLC-UHFFFAOYSA-N 0.000 abstract description 14
- 239000000701 coagulant Substances 0.000 abstract description 6
- JJTUDXZGHPGLLC-ZXZARUISSA-N (3r,6s)-3,6-dimethyl-1,4-dioxane-2,5-dione Chemical compound C[C@H]1OC(=O)[C@H](C)OC1=O JJTUDXZGHPGLLC-ZXZARUISSA-N 0.000 abstract description 3
- JJTUDXZGHPGLLC-IMJSIDKUSA-N 4511-42-6 Chemical compound C[C@@H]1OC(=O)[C@H](C)OC1=O JJTUDXZGHPGLLC-IMJSIDKUSA-N 0.000 abstract description 3
- -1 D-lactide Chemical compound 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【発明の詳細な説明】 本発明は、豆腐の凝固方法に関するものである。[Detailed description of the invention] The present invention relates to a method for coagulating tofu.
一般に豆腐の製造に当たっては、固形物的１０％の豆乳
に豆腐製造用凝固剤を添加して、凝固させるが、凝固剤
が均一に豆乳に分散されないと食感において均一のもの
が得難く、良好な豆腐をつくることはむずかしい。Generally, when producing tofu, a coagulant for tofu production is added to 10% solid soy milk and coagulated, but if the coagulant is not evenly dispersed in the soy milk, it is difficult to obtain a uniform texture and the texture is not good. It is difficult to make tofu.
凝固剤としては、塩化マグネシウム、硫酸カルシウム、
グルコノデルタラクトンおよびジラクチド類などが使用
可能であるが、この中で特にジラクチド類は、他と比較
すると使用量が少なくて済み、しかもジラクチド類の加
水分解により生成する乳酸の大豆蛋白への可塑化効果の
なめ、製造されな豆腐の品質において、しまり、きめ、
色、食味等が非常にすぐれており、理想的な豆腐用凝固
剤である。As a coagulant, magnesium chloride, calcium sulfate,
Glucono delta lactone and dilactides can be used, but dilactide in particular requires less use compared to others, and moreover, the lactic acid produced by hydrolysis of dilactide can be used to plasticize soybean protein. The quality of unmanufactured tofu is affected by firmness, texture,
It has excellent color and taste, making it an ideal coagulant for tofu.
ジラクチド類は、乳酸などの如き２−ヒドロキシ酸の２
分子の脱水縮合により製造される通常結晶性粉末状を呈
するラクトンの１種である。これは、加水分解すると元
の２−ヒドロキシ酸にもどる比較的水に難溶性の物質で
あるが、難溶性のため使用方法がむずかしいのが欠点で
あった。Dilactides are 2-hydroxy acids such as lactic acid.
It is a type of lactone that is produced by dehydration condensation of molecules and usually takes the form of a crystalline powder. This is a relatively sparingly water-soluble substance that returns to its original 2-hydroxy acid upon hydrolysis, but its poor solubility makes it difficult to use.
本発明者等は、種々研究の結果、ジラクチド類好ましく
はＤＬ−ラクチド、Ｌ−ラクチド、Ｄ−ラクチドおよび
メゾ−ラクチドを８０メツシュよりも粒径の小さい粉末
にすれば均一に豆乳に分散せしめ得ることを知見して、
本発明を完成するに至った。As a result of various studies, the present inventors have found that dilactide, preferably DL-lactide, L-lactide, D-lactide, and meso-lactide, can be uniformly dispersed in soy milk by making them into powders with a particle size smaller than 80 mesh. After finding out that
The present invention has now been completed.
通常使用されているジラクチド類の粒度は、２０〜２０
０メツシュであり、８０メツシュより小さい粒径のジラ
クチド類は、８０メツシュのふるいで分級し、８０メツ
シュのふるいを通過したものを集めることによって得ら
れる。８０メッシュより大きい粒径のジラクチド類を使
用して豆腐を製造すると、切断面の状態において一部に
不均一部が認められる。The particle size of commonly used dilactides is 20-20
Dilactides having a particle size of 0 mesh and smaller than 80 mesh can be obtained by classifying with an 80 mesh sieve and collecting those that have passed through the 80 mesh sieve. When tofu is produced using dilactides with a particle size larger than 80 mesh, some non-uniformity is observed in the cut surface.
乳酸からのジラクチド類は光学活性によって異性体が分
類されているが、使用する時は、単品でも如何なる割合
の混合物でも、何等さしつかえない。Dilactides derived from lactic acid are classified into isomers based on optical activity, but when used, they can be used alone or as a mixture in any proportion.
次に本発明を実施例によって説明するが、これらは単な
る例示であり、従って本発明はこれらの例によってなん
ら制限されるものではない。Next, the present invention will be explained with reference to examples, but these are merely illustrative and therefore the present invention is not limited in any way by these examples.
実施例 １
１０％固形分含量に調整した豆乳ＩＡｇに、８０メツシ
ュより粒径の小さいＤＬ−ラクチド２．７ｇを、２０〜
３５℃の温度下に加え混合する。この混合液を約３００
ｇ採って耐熱性の容器に入れ、蓋をした後、８５〜９０
℃で４５分加熱し、次いで冷水中で冷却して、充填豆腐
を得た。Example 1 2.7 g of DL-lactide with a particle size smaller than 80 mesh was added to soy milk IAg adjusted to a solid content of 10%.
Add and mix at a temperature of 35°C. Add this mixture to about 300
85 to 90 g after taking it and putting it in a heat-resistant container and putting a lid on it.
℃ for 45 minutes and then cooled in cold water to obtain filled tofu.
得られた豆腐は、切断面の状態がよく、しまり、きめ、
色及び食味のいずれについても良好な豆腐であった。The obtained tofu has a good cut surface, firmness, texture,
The tofu was good in both color and taste.
実施例 ２
８０メツシュより粒径の小さいＤＬ−ラクチド２ｇとメ
ゾ−ラクチド０．７ｇとの混合物を、あらかじめ水２０
Ｒ１中に加えて分散させ、その分散液を容器に入れてお
く、その容器に、１０％固形分含量に調整した８６℃の
豆乳ＩＡＩＦを一気に注入し、１０分間放冷後、水にさ
らして絹ごし豆腐を得た
得られた豆腐は切曲面の状態がよく、しまり、きめ、色
及び食味のいずれについても良好な豆腐であった。Example 2 A mixture of 2 g of DL-lactide, which has a particle size smaller than 80 mesh, and 0.7 g of meso-lactide was added in advance to 20 g of water.
Add it to R1 and disperse it, and put the dispersion liquid in a container. Pour soy milk IAIF at 86 ° C. adjusted to 10% solids content at once into the container, let it cool for 10 minutes, and then expose it to water. The resulting silken tofu had a good cut surface, and was good in terms of firmness, texture, color, and taste.
実施例 ３
８０メツシュより粒径の小さいＬ−ラクチド２゜７ｇを
使用して、実施例２と同様な方法により、絹ごし豆腐を
得た。Example 3 Silken tofu was obtained in the same manner as in Example 2 using 2.7 g of L-lactide having a particle size smaller than 80 mesh.
得られた豆腐は切断面ｌの状態がよく、しまり、きめ、
色及び食味のいずれについても良好な豆腐であった。The obtained tofu has a good cut surface, firmness, texture,
The tofu was good in both color and taste.
実施例 ４
８０メツシュより粒径の小さいＤ−ラクチド２．７ｇを
使用して、実施例２と同様な方法により、絹ごし豆腐を
得た。Example 4 Silken tofu was obtained in the same manner as in Example 2 using 2.7 g of D-lactide having a particle size smaller than 80 mesh.
得られた豆腐は切断面の状態がよく、しまり、きめ、色
及び食味のいずれについても良好な豆腐であった。The obtained tofu had a good cut surface, and was good in terms of firmness, texture, color, and taste.
実施例 ５
８０メツシュより粒径の小さいＤＬ−ラクチド１３．５
１１を、あらかじめ水５０ｉ＋１中に加えて分散させて
おき、１０％固形分含量に調整した８３℃の豆乳５ｋｇ
の中に加え、１５分間放冷して凝固させ、常法に従って
押し、箱出し及び水さらしを行なって、木綿υ、腐を得
た。Example 5 DL-lactide 13.5 with particle size smaller than 80 mesh
11 was added and dispersed in 50i+1 water in advance, and 5 kg of soy milk at 83°C was adjusted to a solid content of 10%.
The mixture was then cooled for 15 minutes to solidify, and was then pressed, unpacked, and exposed to water in a conventional manner to obtain cotton υ and rot.
得られた豆腐は切断面の状態がよく、しまり。The resulting tofu has a good cut surface and is firm.
きめ、色及び食味のいずれについても良好な豆腐であっ
た。The tofu had good texture, color, and taste.
比較例 １
市販品のＤＬ−ラクチド（２０〜２００メツシュ＞２．
７ｇを使用して、実施例１と同様な方法により充填σ腐
を得た。Comparative Example 1 Commercially available DL-lactide (20-200 mesh>2.
Filled σ-rot was obtained in the same manner as in Example 1 using 7 g.
得られた豆腐は、１．まり、色及び食味については良好
であったが、切断向の状態において不均一部が認められ
た。The obtained tofu is 1. The texture, color, and taste were good, but some unevenness was observed in the cutting direction.
比較例 ２
６０メツシュの篩を通′過し８０メツシュの篩を通過し
ないＤＬ−ラクチド（即ぢ６０〜８０メツシュの粒径の
ＤＬ−ラクチド）２．７１？を使用して、実施例１と同
様な方法により充填豆腐を得た。Comparative Example 2 DL-lactide that passes through a 60-mesh sieve but does not pass through an 80-mesh sieve (DL-lactide with a particle size of 60 to 80 mesh) 2.71? Filled tofu was obtained in the same manner as in Example 1.
得られたσ腐は、しまり、色及び食味については良好で
あったが、切断面の状態において一部に不均一部が認め
られた。The obtained σ-rot had good firmness, color, and taste, but some non-uniformity was observed in the state of the cut surface.
比較例 ３
６０〜８０メツシュの粒径のし一ラクチド２．７ｇを使
用して、実施例２と同様な方法により絹ごし豆腐を得た
。Comparative Example 3 Silken tofu was obtained in the same manner as in Example 2 using 2.7 g of lactide having a particle size of 60 to 80 mesh.
得られた豆腐は、しま、す、色及び食味については良好
であったが、９ノ断面の状態において−・部不均一部が
認められた。The obtained tofu had good stripes, grains, color, and taste, but uneven areas were observed in 9 cross sections.
比較例 ４
６０〜８０メツシュめ粒径のＤＬ−ラクチド１３．５９
を使用して、実施例５と同様な方法により木綿豆腐を得
た。Comparative Example 4 DL-lactide with a particle size of 60 to 80 mesh 13.59
Firm tofu was obtained in the same manner as in Example 5.
得られた豆腐は、しまり、色及食味については良好であ
ったが、切断面の状態において一部不均一部が認められ
た。The obtained tofu had good firmness, color and taste, but some non-uniformity was observed in the state of the cut surface.
Claims (1)
添加することを特徴とする豆腐の凝固方法。A method for coagulating tofu, which comprises adding dilactides having a particle size smaller than 80 mesh to soymilk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61297796A JPS63152956A (en) | 1986-12-16 | 1986-12-16 | Coagulation of bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61297796A JPS63152956A (en) | 1986-12-16 | 1986-12-16 | Coagulation of bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63152956A true JPS63152956A (en) | 1988-06-25 |
Family
ID=17851279
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61297796A Pending JPS63152956A (en) | 1986-12-16 | 1986-12-16 | Coagulation of bean curd |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63152956A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000018757A1 (en) * | 1998-09-25 | 2000-04-06 | Shimadzu Corporation | Method for purifying lactide and lactide for food additives |
| US6313319B1 (en) | 1998-09-25 | 2001-11-06 | Shimadzu Corporation | Method for purifying lactide and lactide for food additives |
| WO2008065130A1 (en) * | 2006-11-28 | 2008-06-05 | Purac Biochem Bv | Stable lactide particles |
| US8203008B2 (en) | 2006-11-28 | 2012-06-19 | Purac Biochem B.V. | Stable lactide particles |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5046854A (en) * | 1973-08-22 | 1975-04-25 | ||
| JPS51123854A (en) * | 1975-04-18 | 1976-10-28 | Masakichi Kawahara | Production of lactide agent for coagulating tofu |
| JPS52139744A (en) * | 1976-05-19 | 1977-11-21 | Musashino Kagaku Kenkyusho | Coagulant for making tofu |
| JPS53133653A (en) * | 1977-03-12 | 1978-11-21 | Kouichi Yoshikawa | Soybean milk coagulating method |
| JPS6062953A (en) * | 1983-09-19 | 1985-04-11 | Tsune Kawahara | Preparation of bean curd using colloidal gypsum |
-
1986
- 1986-12-16 JP JP61297796A patent/JPS63152956A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5046854A (en) * | 1973-08-22 | 1975-04-25 | ||
| JPS51123854A (en) * | 1975-04-18 | 1976-10-28 | Masakichi Kawahara | Production of lactide agent for coagulating tofu |
| JPS52139744A (en) * | 1976-05-19 | 1977-11-21 | Musashino Kagaku Kenkyusho | Coagulant for making tofu |
| JPS53133653A (en) * | 1977-03-12 | 1978-11-21 | Kouichi Yoshikawa | Soybean milk coagulating method |
| JPS6062953A (en) * | 1983-09-19 | 1985-04-11 | Tsune Kawahara | Preparation of bean curd using colloidal gypsum |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000018757A1 (en) * | 1998-09-25 | 2000-04-06 | Shimadzu Corporation | Method for purifying lactide and lactide for food additives |
| US6313319B1 (en) | 1998-09-25 | 2001-11-06 | Shimadzu Corporation | Method for purifying lactide and lactide for food additives |
| WO2008065130A1 (en) * | 2006-11-28 | 2008-06-05 | Purac Biochem Bv | Stable lactide particles |
| WO2008065132A1 (en) * | 2006-11-28 | 2008-06-05 | Purac Biochem Bv | Stable lactide particles |
| JP2010511070A (en) * | 2006-11-28 | 2010-04-08 | ピュラック バイオケム ビー．ブイ． | Stable lactide particles |
| US8203008B2 (en) | 2006-11-28 | 2012-06-19 | Purac Biochem B.V. | Stable lactide particles |
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