WO2003026442A1 - Emulsion de tofu utilisee en tant que base alimentaire, procede de production de cette emulsion, aliment traite utilisant cette emulsion de tofou et procede de production de ces aliments - Google Patents

Emulsion de tofu utilisee en tant que base alimentaire, procede de production de cette emulsion, aliment traite utilisant cette emulsion de tofou et procede de production de ces aliments Download PDF

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Publication number
WO2003026442A1
WO2003026442A1 PCT/JP2002/009751 JP0209751W WO03026442A1 WO 2003026442 A1 WO2003026442 A1 WO 2003026442A1 JP 0209751 W JP0209751 W JP 0209751W WO 03026442 A1 WO03026442 A1 WO 03026442A1
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WO
WIPO (PCT)
Prior art keywords
tofu
emulsion
parts
weight
vegetable protein
Prior art date
Application number
PCT/JP2002/009751
Other languages
English (en)
Japanese (ja)
Inventor
Akihiro Taguchi
Eriko Nakagawa
Nobumichi Tokumaru
Yasushi Iwamoto
Original Assignee
Asahi Food Processing Co., Ltd.
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Asahi Food Processing Co., Ltd. filed Critical Asahi Food Processing Co., Ltd.
Publication of WO2003026442A1 publication Critical patent/WO2003026442A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans

Definitions

  • the present invention relates to a tofu emulsion for a food material, a method for producing the same, a processed food using the tofu emulsion, and a method for producing the same.
  • the present invention relates to a tofu emulsion for food materials, a method for producing the same, and a processed food using the tofu emulsion and a method for producing the same, for the purpose of providing an excellent material used for producing a processed food containing tofu.
  • tofu deteriorates spoiled quickly in freshness, freeze-denatures when frozen, and becomes degraded tofu after thawing, so these properties also pose a problem when producing the food. Therefore, a method for producing tofu that is of the same quality as the raw tofu and has good preservability and compatibility with other materials has been proposed.
  • Frozen emulsion curd consisting of soy protein, edible oil and milk (refer to 1-26 2 7 56), hydrated heat-coagulable vegetable protein and water, and the surface is covered with oil and fat Granular protein material (8-8 5 6 5 8 2) has also been proposed.
  • tofu sausage and tofu using tofu as a raw material for sausages and hamburgers which used to be made from livestock meat. Hamburger hamburger etc. is on the market.
  • soy protein differs from the direct use of tofu.
  • tofu paste prevents tofu from being denatured by freezing and uses a component material different from the components of tofu.
  • the invention using the coagulating plant protein had the same problems as the invention using the soybean protein.
  • the present invention provides a stable food material without denaturation by mixing and emulsifying edible oils and fats homogeneously with finely processed tofu and vegetable protein obtained by adding tofu and vegetable protein or water, followed by emulsification.
  • Another object of the present invention is to obtain a stable processed tofu food from a dough comprising the tofu emulsion and meat and / or seafood. Disclosure of the invention
  • the present inventors finely treated tofu and soybean protein and mixed edible oils and fats to obtain a stable tofu emulsion without denaturation.
  • the inventors have found that the object has been achieved, and have accomplished the present invention. That is, the tofu emulsion for food material of the present invention is obtained by mixing an edible oil and fat with a fine substance obtained by finely treating tofu and vegetable protein obtained by adding tofu and vegetable protein or water, and emulsifying the mixture.
  • the present invention has been developed with the aim of obtaining a food material for the purpose of improving the preservability of tofu, being homogeneous, and being easily mixed with other foods.
  • the tofu may be cotton tofu or silk tofu. It is preferable that the tofu is not drained (squeezed). If the draining process can be omitted, it is not necessary to consider the disadvantages of the draining process.
  • the vegetable protein for example, soy protein, wheat, rice and the like can be used, but soy protein is more preferably used in view of compatibility with tofu.
  • the blending amount of the vegetable protein in the above is preferably 100 to 100 parts by weight based on 100 parts by weight of tofu. If the amount of the vegetable protein is less than 100 parts by weight with respect to 100 parts by weight of tofu, not only does the water content become too high, so that the freezing resistance is reduced, but also the processing using the obtained tofu emulsion is carried out.
  • tofu contains water, depending on the water content of the tofu, it is not necessary to add water.
  • the amount of water added is preferably less than 500 parts by weight based on 100 parts by weight of tofu. This is because if more than 500 parts by weight of water is added to 100 parts by weight of tofu, the obtained tofu emulsion does not have coagulability and the denaturation during freezing becomes large.
  • the temperature of the water to be added is not particularly limited. Considering the cooling efficiency, for example, it is better to use 0 ° ( ⁇ 1 ° C.) cold water.
  • the method for finely treating the tofu and the vegetable protein obtained by adding the tofu and the vegetable protein or the water is not particularly limited, and a known method can be used.
  • equipment used for fine processing include, but are not particularly limited to, high-speed katsuyu, colloid mill, and silent power kyuichi. While the tofu and vegetable protein or vegetable protein or water-added tofu and vegetable protein are finely treated, it is preferable to cool the mixture of tofu and vegetable protein or water-added tofu and vegetable protein. .
  • the fine material after the fine treatment has an average particle size of 5 ⁇ m or less and a particle size of 10 m or less is 90% or more. This is because a fine product having such a particle size can stabilize the completed tofu emulsion.
  • edible oils and fats can be widely used, for example, vegetable oils such as rapeseed oil, coconut oil, soybean oil, palm oil, cottonseed oil, corn oil, sesame oil, etc.
  • Animal fats and oils such as tofu emulsion It is preferable to use vegetable fats and oils in that they are vegetable and have no cholesterol.
  • corn oil and rapeseed oil are more preferably used in terms of flavor and taste, and if all are soybean materials, soybean oil is more preferably used.
  • the added amount of the edible oil / fat is preferably 10 to 300 parts by weight based on 100 parts by weight of tofu. If the added amount of edible fat is less than 100 parts by weight to 100 parts by weight of tofu, it is not necessary and sufficient to wrap around the fine particles of tofu and vegetable protein, and conversely 300 parts by weight Exceeding the limit may result in an excess of fats and oils, which may adversely affect the taste of food.
  • the method of adding the edible oil and fat is not particularly limited.
  • the edible oil and fat may be added at a time with stirring, divided into about 2 to 5 times, and added while confirming that the edible oil and fat are dispersed while stirring. Although it is good, it is preferable to add it little by little.
  • the tofu emulsion of the present invention can be easily mixed with other food materials to produce various foods containing tofu.
  • the tofu and the vegetable protein or the tofu and the vegetable protein to which water has been added are finely treated while cooling, and then the edible oil and fat are added and mixed while cooling.
  • emulsified wherein vegetable protein is 100 to 100 parts by weight per 100 parts by weight of tofu, and water is 0 to 500 parts by weight per 100 parts by weight of tofu.
  • the edible fat is 100 to 300 parts by weight based on 100 parts by weight of tofu.
  • the reason why the fine processing and emulsification are performed while cooling is to improve the quality of the tofu emulsion.
  • the temperature of the contents is 5 to 10 ° C. at least until about 10 minutes after the start of the fine treatment.
  • FIG. 1 shows an example of a method for producing a tofu emulsion for use as a food material. While cooling (15.C or less), add tofu, soybean protein, and water. Thereafter, edible oils and fats are added, and the mixture is emulsified while continuously cooling while stirring.
  • the tofu emulsion obtained by such a method is homogeneous, withstands storage at a temperature of 10 ° C or less, can be frozen, can be easily mixed with other food materials without fear of deterioration. There is a characteristic.
  • the processed food using the tofu emulsion for food materials of the present invention is manufactured from the dough comprising the tofu emulsion and meat and / or fish and shellfish.
  • meat livestock meat such as beef, pork, mutton, goat, horse, and porch, poultry meat such as chicken, duck, turkey, pigeon, and duck can be used.
  • Fish and shellfish can be used except for parts that are not edible, such as shells, and fish meat and its surimi, eggs, miso, and offal are suitable.
  • the content of meat and / or fish and shellfish is preferably 1 to 100 parts by weight based on 100 parts by weight of the tofu emulsion. If the content of the meat, Z or seafood exceeds 100 parts by weight, it is not preferable because the effect of improving the texture by the addition is lost.
  • a method using a food cutter or a crusher but is not particularly limited thereto, and a known method can be used.
  • the dough preferably further contains one or more selected from starch, flour, animal protein, vegetable protein, and polysaccharide.
  • starch, flour, animal protein, vegetable protein, and polysaccharides serve as binders and thickeners o
  • starch examples include, for example, raw starch such as potato starch, corn starch, wheat starch, rice starch, waxy starch, arsenic starch, Processed starches such as aged starch, wheat flour, rice flour, corn flour, other starches, xanthan gum, mouth-to-cast bean gum, evening malin gum, etc., gums such as carrageenan, alginic acid, pectin, and agar Examples include polysaccharides and proteins such as gelatin, soy protein, and egg white.
  • the content of starch, flour, animal protein, vegetable protein, and polysaccharide in the dough is 0.01 to 500 parts by weight with respect to 100 parts by weight of the tofu emulsion. preferable. If the content of starch, flour, animal protein, vegetable protein, and polysaccharide in the dough exceeds 500 parts by weight, it is not preferable because soft texture is lost when tofu is used. Because.
  • the dough can appropriately contain vegetables, seasonings, and spices according to purposes.
  • the dough can be processed foods such as tofu hamburger, tofu sausage, tofu hanpan, tofu karaage, tofu satsumaage, and the like in a usual manner.
  • the method for producing a processed food using the tofu emulsion for a food material of the present invention is selected from the above-mentioned tofu emulsion, meat and / or seafood, starch, flour, animal protein, vegetable protein, and polysaccharide. It is manufactured from a dough obtained by kneading one or more kinds of selected mixtures, seasonings and spices.
  • the meat and / or seafood is used in an amount of 1 to 100 parts by weight with respect to 100 parts by weight of the tofu emulsion, and the starch, flour, animal protein, vegetable protein, and polysaccharide are included in the above.
  • the kneading method can use a known method, and is not particularly limited, and examples thereof include a silent cutlet, a kneader, and a high-speed cutlet.
  • FIG. 1 is a block diagram showing an example of a method for producing a tofu emulsion of the present invention.
  • tofu emulsion 1 for a food material of the present invention was obtained.
  • Tofu emulsion 1 had a tofu content of 66.7% and a solid content of 40.2%.
  • tofu emulsion 2 for a food material of the present invention was obtained.
  • the tofu content of tofu emulsion 2 was 66.7%, and the solid content was 40.4%.
  • Example 2 The same operation as in Example 1 was repeated, except that 500 g of silk tofu was replaced with 1000 g, 500 g of water was replaced with 250 g, and 250 g of corn salada oil was replaced with 500 g of soybean oil.
  • a tofu emulsion 3 for the material was obtained. Tofu emulsion 3 had a tofu content of 60.0% and a solid content of 34.1%.
  • Example 5 The same operation as in Example 1 was repeated, except that 500 g of cotton tofu was changed to 0 g, to obtain tofu emulsion 4 for a food material of the present invention.
  • Tofu emulsion 4 had a tofu content of 33.3% and a solids content of 32.5%.
  • Example 5 (Example 5)
  • Example 2 The same operation as in Example 1 was repeated, except that 500 g of cotton tofu was changed to 0 g and 250 g of corn salad oil was changed to 375 g, to obtain tofu emulsion 5 for a food material of the present invention.
  • Tofu emulsion 5 had a tofu content of 30.8% and a solid content of 37.7%.
  • the sheep intestine is filled with the dough 6c using a sausage filling machine, then brought into a smoke house, aged (at a temperature of 60 ° C for 30 minutes), dried (at a temperature of 75 ° C for 30 minutes), and smoked.
  • Heat treatment was performed by sequentially performing smoke (at a temperature of 75 ° C for 15 minutes) and boiling (at a temperature of 80 ° C for 40 minutes) to obtain tofu sausage 6 of the present invention.
  • Tofu sausage 6 had a good texture without fluff.
  • Example 8 Add 40.0 kg of tofu, 10.0 kg of soybean protein and 25.0 kg of water at 0 ° C, mix well, and stir with a high-speed cutter.Add 5.22 kg of palm oil in three portions and add for 20 minutes After about a lapse of time, tofu emulsion 8a for a food material of the present invention was obtained.
  • Tofu emulsion 8a add processed cod surimi 8b, knead with Silent Kazuyu, then margarine 3.7 lkg, starch 5.85 kg, spices 1.88 kg, sugar 0.32kg, seasoning 1.15 kg of ingredients and 0.26 kg of phosphate were added, and kneaded with a silent cutlery to prepare dough 8c.
  • the adjusted dough 8c showed a good filling property when filling the sheep intestine.
  • the dough is carried into a smoke house, aged (at 60 ° C for 30 minutes), dried (at 75 ° C for 30 minutes), and smoked.
  • Smoke temperature of 75 minutes for 15 minutes
  • boiling temperature of 80 ° C. for 40 minutes
  • Tofu sausage 6 had a good texture without fluff.
  • the dough 10 c is molded into a round shape using a molding machine, fried in an oil tank (150 ° C for 2 minutes and 30 seconds), roasted (180 ° C for 2 minutes and 30 seconds), and back-baked ( Heat treatment at 190 ° C for 2 minutes) and grilling were performed to produce tofu hamburger steak 10.
  • the tofu hamburger 10 had a good texture without fluff.
  • Tables 1 to 6 show examples of the amounts of Myori Tofu, Dice Tofu Steak, Tofu Putty, Cancer, Tofu Hamburger, and Tofu Power Maboko using the tofu emulsion for food materials of the present invention.
  • Table 1 Examples of blending amounts of Myari Tofu
  • the tofu emulsion for food materials of the present invention is freezing-resistant, has good stability, and the product is homogenized. It has various effects such as easy mixing with other ingredients (meats, vegetables, etc.).
  • the tofu emulsion for food material of the present invention has an excellent effect as a healthy food containing a large amount of vegetable protein, as well as an adult food as well as various food materials suitable for a sick, aged, or infant food. .
  • Processed foods have the advantage of being low in fat and cholesterol, especially low in calories for tofu sausage, and can be stored frozen.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

La présente invention se rapporte à la production d'une base alimentaire pour divers aliments contenant du tofu, qui comprend une quantité de tofu importante et présente de bonnes caractéristiques de conservation ainsi qu'une grande valeur nutritionnelle. Dans ce but, on fabrique une émulsion de tofu destinée à servir de base alimentaire et caractérisée en ce que le procédé de préparation de cette émulsion consiste à traiter finement du tofu et une protéine végétale, éventuellement avec de l'eau, puis à mélanger avec une graisse/huile comestible de manière à obtenir une émulsion. Cette base alimentaire peut être stockée pendant un laps de temps prolongé sans présenter aucune dégradation du tofu. En outre, elle peut être facilement mélangée à diverses bases alimentaires.
PCT/JP2002/009751 2001-09-26 2002-09-24 Emulsion de tofu utilisee en tant que base alimentaire, procede de production de cette emulsion, aliment traite utilisant cette emulsion de tofou et procede de production de ces aliments WO2003026442A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2001/294770 2001-09-26
JP2001294770 2001-09-26

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WO2003026442A1 true WO2003026442A1 (fr) 2003-04-03

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PCT/JP2002/009751 WO2003026442A1 (fr) 2001-09-26 2002-09-24 Emulsion de tofu utilisee en tant que base alimentaire, procede de production de cette emulsion, aliment traite utilisant cette emulsion de tofou et procede de production de ces aliments

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009018548A2 (fr) * 2007-08-01 2009-02-05 Solae, Llc Compositions de protéine structurée hydratée de tofu
CN102715263A (zh) * 2012-05-24 2012-10-10 苏州金记食品有限公司 一种玉米豆腐及其制作方法
EP2112888B1 (fr) 2007-01-23 2016-06-22 Prolupin GmbH Préparation aqueuse à base de protéines végétales et procédé de production
CN110810529A (zh) * 2019-10-31 2020-02-21 东北农业大学 一种低盐富含γ-氨基丁酸腐乳的制备方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS56140868A (en) * 1980-11-27 1981-11-04 Ajinomoto Co Inc Preparation of fried bean curd
JPS60130363A (ja) * 1983-12-19 1985-07-11 Fuji Oil Co Ltd 豆腐ステ−キの製造法
JPS62259561A (ja) * 1986-05-07 1987-11-11 Sagamiya Inriyou Kk 大豆蛋白ペ−ストの製造方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS56140868A (en) * 1980-11-27 1981-11-04 Ajinomoto Co Inc Preparation of fried bean curd
JPS60130363A (ja) * 1983-12-19 1985-07-11 Fuji Oil Co Ltd 豆腐ステ−キの製造法
JPS62259561A (ja) * 1986-05-07 1987-11-11 Sagamiya Inriyou Kk 大豆蛋白ペ−ストの製造方法

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2112888B1 (fr) 2007-01-23 2016-06-22 Prolupin GmbH Préparation aqueuse à base de protéines végétales et procédé de production
WO2009018548A2 (fr) * 2007-08-01 2009-02-05 Solae, Llc Compositions de protéine structurée hydratée de tofu
WO2009018548A3 (fr) * 2007-08-01 2009-03-19 Solae Llc Compositions de protéine structurée hydratée de tofu
CN102715263A (zh) * 2012-05-24 2012-10-10 苏州金记食品有限公司 一种玉米豆腐及其制作方法
CN110810529A (zh) * 2019-10-31 2020-02-21 东北农业大学 一种低盐富含γ-氨基丁酸腐乳的制备方法

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