JP2000139391A - Whole-grain tofu and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain whole-grain tofu having nutritional value as a dietary fiber and having smooth texture and sweetness as tofu and provide an effective method of the tofu. SOLUTION: This whole grain tofu has >=30 g and <=45 g mastication value and >=8.2 and <=14.5 ratio of compression value/penetration ratio. This method for producing whole-grain tofu comprises the following steps (1) to (5): (1) a step for adding water to the soybean and grinding the soybean or grinding the soybean and then adding water thereto, (2) a step for boiling the ground soybean liquid to afford ground soybean juice, cooling the soybean juice and subjecting the soybean juice to microparticulation treatment or subjecting the ground soybean liquid to microparticulation treatment and boiling the fine particles to provide soybean milk and cooling the soybean milk, (3) a step for adjusting pH of the resultant soybean milk obtained by the previous step, (4) a step for carrying out coagulation reaction of pH-adjusted soybean milk with a coagulating agent and a crosslinking enzyme and (5) a step for heating the soybean milk when coagulation reaction is carried out.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to whole tofu, that is, tofu which does not produce okara by making fine particles of okara which has been produced in conventional tofu and incorporating it into tofu (tofu containing okara), and a method for producing the same. .

[0002]

2. Description of the Related Art Okara is produced in an amount of about 700,000 tons per year. Although it is rich in vegetable protein and dietary fiber, it is used in a very small amount as a food, and is mostly used for feeding livestock. Is currently being discarded.

[0003] Therefore, various methods for producing tofu containing okara have heretofore been proposed. For example, a technique for decomposing okara with an enzyme (Japanese Patent Publication No. 5-3761 and Japanese Patent Publication No. 2-69154), and a technique for finely pulverizing soybean with a homogenizer or a bead mill in a high temperature zone (Japanese Patent Publication No. 61-3364) And Japanese Patent Publication No. Sho 62-17507), and a technique of homogenizing soybean milk after pulverizing soybeans (JP-A-59-59167, JP-A-69-16767).
Japanese Patent Application Laid-Open No. 1-192256, etc.), a technique of immersing soybeans in a slightly alkaline solution and homogenizing the same (Japanese Patent Laid-Open No. 52-12)
No. 5654), transglutaminase is added to soymilk containing fine dust (okara) and glucono-delta-lactone (GD
L) (Technical Report of Tokyo Metropolitan Food Technology Center, No. 6, pp. 7-12, March 1997) and the like have been proposed.

[0004] However, okara contains cellulose, hemicellulose, pectin and the like as components, and at present, it is very difficult to decompose in a short time on an industrial level using the above-mentioned technology. Moreover, even if it can be decomposed, sugars are decomposed, so that there is a risk of losing the nutritional value of dietary fiber.

Further, according to the above techniques, the pH of ordinary soymilk is about 6.50 to 6.70 and the coagulant is bitter (magnesium chloride, magnesium chloride-containing substance or crude seawater magnesium chloride). The reaction was fast, the texture of the produced tofu was rough, and the hardness was insufficient, so that GDL or calcium sulfate had to be used. However, when GDL was used, the texture became smooth, but it had a sour taste, had no sweetness as tofu, and could not produce a delicious tofu.
Similarly, calcium sulfate was not able to produce tofu that was as sweet as bittern.

[0006]

DISCLOSURE OF THE INVENTION The present invention solves the above-mentioned conventional drawbacks, and provides a whole grain tofu having nutritional value as a dietary fiber and having a smooth texture and sweetness as a tofu. It is an object of the present invention to provide a simple manufacturing method.

[0007]

Means for Solving the Problems The present inventors have investigated the p
Increasing the H slightly to the alkaline side (6.75 to 7.10) slows the reactivity of the bittern, thereby allowing 100% coagulation of the bittern, thereby eliminating the disadvantages of the prior art. This led to the completion of the present invention based on this finding.

That is, the present invention according to claim 1 is characterized in that the mastication value is 30 g or more and 45 g or less, and the compression value / penetration value ratio is 8.2 or more and 14.5 or less. It provides grain tofu.

Next, the present invention according to claim 2 provides a method for producing whole grain tofu according to claim 1, which comprises the following steps: A step of immersing soybeans in water and adding water to the soybeans and then pulverizing the soybeans or pulverizing soybeans and then adding water to the soybeans. The crushed liquid is steamed to obtain go, and after cooling the go, it is subjected to micronization treatment, or after the crushed liquid is micronized,
Steaming to obtain soy milk and cool. Adjusting the pH of the soymilk obtained in the above step. A step of subjecting the pH-adjusted soy milk to a coagulation reaction with a coagulant and a crosslinking enzyme. Heating the solidification reaction.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention according to claim 1 relates to a whole grain tofu having a chewing value of 30 g or more and 45 g or less and a compression value / penetration value ratio of 8.2 or more and 14.5 or less. It is characterized by having.

[0011] In developing the whole grain tofu, the present inventors have tried to numerically express the texture (hardness, smoothness, elasticity, etc.) of the texture and target quality. The method of measuring the hardness and texture of tofu is described in "Examination of Various Factors Affecting Measurement of Physical Properties of Tofu" (Journal of the Japan Food Industry Association, Vol. 39, No. 8, pp. 59-65, August 1992) ) And “Rheology Measurement in Cooking (Part 3)” (Cooking Science, Vol. 22,
No. 3, pages 19 to 28, 1989), the penetration value, compression value, and mastication value were defined and analyzed as follows.

Penetration value: The peak value when a sample having a diameter of 3 cm and a height of 1.5 cm is penetrated with a plunger having a diameter of 10 mm at a speed of 1 mm / sec and measured. The unit is “g / 0.785 cm ² ”.
In the following description, it is simply denoted by “g” for simplification.
The analysis includes the following compression value and mastication value analysis, and is manufactured by Sun Kagaku Co., Ltd., Leotex TYPE SD-3.
05 was used. The temperature at the time of measurement was 10 ° C.
It is.

Compression value: The peak value when a sample of 3 cm in diameter × 1.5 cm in height is compressed with a plunger of 40 mm in diameter at a speed of 1 mm / sec and measured. The unit is “g / 7.065 cm ² ”.
In the following description, it is simply denoted by “g” for simplification.

[0014] Chewing value: 3cm x 5cm x 1.5c height
m of a sample sample is moved at a speed of 1 m with a wedge-shaped plunger.
It shows the peak value when masticating under the condition of m / sec and measuring. In some cases, only the mastication value has a plurality of peak values, but the first peak value was measured. The unit is a wedge-shaped plunger and the area cannot be determined.
The first peak value was indicated by “g”.

As a tendency of each measured value, the higher the compression value / penetration value ratio, the more elastic the texture of tofu, and conversely, the lower the ratio, the greater the roughness, indicating a brittle gel state. The mastication value is said to indicate the resistance value when the plunger is in the shape of a tooth and bites, and the lower the value, the smaller the roughness, but if it is too low, it tends to show a sticky texture. is there.

For commercially available tofu (but not whole grain tofu), the penetration value, compression value, mastication value, and compression value / penetration value ratio are measured by the above-described measuring method.
Four panelists, who have been involved in sensory evaluation of tofu for many years, have been tasting the food, and have evaluated the results. The results are shown in Table 1. In addition, the sensory evaluation was performed as follows. First, the temperature at the time of evaluation of tofu was 15 ° C. In the evaluation, soy sauce, spices and the like were not used, and they were eaten raw and evaluated. The flavor, sweetness and texture were evaluated, and especially the evaluation of the texture was described. In the following tests, measurement and evaluation were performed in the same manner.

[0017]

[Table 1]

With respect to the results obtained in Table 1, the mastication values are plotted on the X-axis, and the compression value / penetration value ratio is plotted on the Y-axis. The numbers in FIG. 1 are the sample numbers of the tofu used in Table 1.

According to FIG. 1, all of the tofu (sample numbers 1 to 7) having a high evaluation in Table 1 are plotted in a box surrounded by a central frame, and are outside the box. It can be seen that the sensory evaluation results of the tofu (samples 8 to 12) located were low. Therefore, delicious tofu (target tofu)
As a criterion for the texture of a subject, it must be within the frame. Numerically, the chewing value is 30 g or more and 45 g or less, and the compression value / penetration value ratio is 8.2 or more and 14.5 or less. This value was used as the target quality standard for whole grain tofu. Until now, a whole grain tofu having such a value is not known.

The whole grain tofu containing such okara is 100 g of tofu compared to the conventional tofu from which okara is removed.
Per hit, the amount of dietary fiber is about 5 to 10 times more. In addition, it has a little less fat and a lower calorie. The whole-grain tofu containing okara of the present invention has the same water content (by the normal-pressure drying method at 100 ° C.) (about 87 to 89%) as that of ordinary okara-removed tofu, but the amount of dietary fiber (Prosky Method) exceeds 2%, which is significantly higher than that of ordinary okara-removed tofu having a dietary fiber content of about 0.2%. In addition, the amount of lipid in the whole grain tofu containing okara of the present invention (by the chloroform / methanol mixed liquid extraction method) is about 2.7 to 2.9%, which is about 10 to 15% as compared with ordinary okara-removed tofu. Few. In addition, calories are about 80%.

The present inventors have conducted intensive studies in order to develop a whole grain tofu satisfying the above target quality standard.
As a result, it has been found that, as described in claim 2, by including the following steps, whole grain tofu having the target quality standard as described in claim 1 can be obtained.

A step of immersing soybeans in water and adding water to the soybeans and then pulverizing the soybeans, or pulverizing the soybeans and adding water to the soybeans. The crushed liquid is steamed to obtain go, and after cooling the go, it is subjected to micronization treatment, or after the crushed liquid is micronized,
Steaming to obtain soy milk and cool. Adjusting the pH of the soymilk obtained in the above step. A step of subjecting the pH-adjusted soy milk to a coagulation reaction with a coagulant and a crosslinking enzyme. Heating the solidification reaction.

First, as a first step, soybeans are immersed in water and added to the soybeans and then ground, or soybeans are ground and then watered. Here, as the soybean, besides the dehulled soybean, a whole soybean can be used, but it is preferably a dehulled soybean because the skin does not have astringency. Dehulled soybeans can be obtained by dehulling at a low temperature using, for example, an impact cell mill. Such soybeans are immersed in water and added to soybeans and then crushed, that is, wet crushed, or soybeans are crushed and hydrated, that is, dry crushed and then hydrated. The amount of water used when immersing soybeans in water is
Usually, it is about 3 times the weight of dried soybean, but is not limited to this amount. The time for immersing soybeans in water is usually about 12 hours, but is not limited thereto. It is preferable that the total amount of water is 5.0 to 8.0 times the weight of dried soybean. The pulverization can be performed using a grinder or the like.

Next, as a second step, the pulverized liquid obtained as described above is steamed to obtain go, and after cooling the go, the pulverized liquid is pulverized or the pulverized liquid is pulverized. Then, steam to obtain soy milk and cool. That is, the pulverized liquid obtained as described above is first steamed to obtain so-called go. In addition, if necessary, a food defoamer can be added in advance for cooking. As the food defoaming agent, those recognized as food additives, for example, those containing calcium carbonate or the like can be used. In addition, sodium bicarbonate, magnesium carbonate,
The same effect can be obtained by using sodium hydroxide or a silicone-based defoamer for food supplementation. The steaming conditions are usually about 100 ° C. for about 3 minutes, but are not limited thereto.

After cooling the go thus obtained, it is subjected to a fine particle treatment. That is, after the go is cooled to a temperature of about 30 ° C., a fine particle treatment is performed. Further, as another step, a step of subjecting the pulverized liquid obtained as described above to a fine particle treatment before steaming can be employed. by this,
The cooling step after the pulverization can be omitted. The average particle diameter (median diameter) of the obtained soy milk
However, the thickness may be set to about 25 to 55 μm. In general, those containing okara are called kure,
The product from which okara has been removed is called soy milk, but since there is no process for removing okara in the present invention, unless otherwise specified, the product before the micronization process is called go, and it is obtained through the micronization process. The result is called soy milk.
Such a micronization treatment is preferably performed by using a high-pressure homogenizer. The preferred pressure for the high-pressure homogenizer treatment was selected as follows.

[Selection of suitable pressure for high-pressure homogenizer treatment] 1 kg of US-made IOM dehulled soybeans is added to 3 L of water for 12 hours.
After soaking for a time, water was added so that the total water content was 6.5 L, and the mixture was ground using a grinder [Sourboy NSG-08F, manufactured by Nagasawa Machinery Co., Ltd.]. 10 g of an antifoaming agent [Agepet (48.0% of glycerin fatty acid ester, 45.0% of calcium carbonate, 7.0% of lecithin) manufactured by Riken Vitamin Co., Ltd.] was added to the milled soybean. This was steamed for 3 minutes at 100 ° C. to obtain 7.0 kg of go.This operation was performed in two batches to obtain 14.0 kg of go.The obtained go was cooled to 30 ° C. and then a high-pressure homogenizer (manufactured by GAULIN). LAB40-10RBFT,
Hereinafter, this model was used for the test unless otherwise specified. ), And after processing 1 L each under various conditions, 10
Cooled to ° C. The pH of the obtained 12 kinds of soy milk was adjusted, then 0.35% of magnesium chloride [manufactured by Ako Kasei Co., Ltd., product name: Crystalline] as a coagulant, and a transglutaminase product [manufactured by Ajinomoto Co., Inc. as a cross-linking enzyme] Name: TG-K, preparation containing 100 units / g of transglutaminase], and coagulated by heating at 85 ° C for 45 minutes to produce 12 kinds of packed tofu. Table 2 shows the measurement results and evaluation results of the physical properties of the obtained 12 types of packed tofu, and the production conditions. The average particle diameter (median diameter) was measured using a laser diffraction / scattering particle size distribution analyzer (manufactured by Horiba, Ltd.). The soymilk concentration was obtained by measuring soymilk at 10 ° C. with a soymilk densitometer SM-20 (manufactured by Atago). All were 11.0%. Further, the pH of the soymilk was measured using a glass electrode-type hydrogen ion concentration meter [manufactured by Iwaki Glass Co., Ltd.] at 20 ° C.
In the following experiments, measurements were made in the same manner unless otherwise specified. In addition, the pH of all the soymilk was 6.90.

[0027]

[Table 2]

With respect to the results obtained in Table 2, the chewing values are plotted on the X-axis, and the compression value / penetration value ratio is plotted on the Y-axis. The numbers in FIG. 2 are the product numbers of the tofu used in Table 2.

According to FIG. 2, in order to meet the above-mentioned target quality standard (be within the frame), it was necessary to satisfy the following conditions as a high-pressure homogenizer process. That is,
When the number of passes is one (in sample numbers 13 to 16), a pressure of 700 kg / cm ² or more is required. Next, pass number 2
At the time (in sample number 17-20), the pressure is 500 kg
/ Cm ^{2 is} also possible. Further, it can be seen that when the number of passes is three (in sample numbers 21 to 24), the protein is denatured due to heating during processing, and the quality is below the target quality standard at high pressure. In order to meet the above target quality standard (be within the frame line), the processing pressure is most preferably 1000 kg / cm ² as the high-pressure homogenizer processing.
However, from the viewpoint of the cost of the equipment (the higher the pressure, the higher the equipment, and the lower the processing capacity), it is the cheapest and clear of the quality. Therefore, two passes at a pressure of 500 kg / cm ² are the basic conditions. The following experiments were also performed under these basic conditions. The high-pressure homogenizer treatment was performed for 3 hours.
Even if the treatment was performed twice or more times, the average particle size after the treatment was performed twice hardly changed. It was found that when the average particle diameter was about 55 μm or less, the textured area was good. When the high-pressure homogenizer treatment was performed three or more times, the soymilk was heated to 80 to 90 ° C., and tofu having a good texture could not be obtained, possibly due to thermal denaturation. Therefore, considering the processing capacity and processing efficiency of the high-pressure homogenizer,
It has been found that it is best to carry out twice at a pressure of 00 kg / cm ² .

Next, as a third step, the pH of the soymilk obtained in the above step is adjusted. In the step of adjusting the pH of the soymilk, it is preferable that the pH range is pH 6.75 to 7.10. In this case, so as to fall within the above range, calcium carbonate, sodium hydrogen carbonate, or adding an antifoaming agent containing an alkaline substance such as magnesium carbonate,
Alternatively, sodium hydroxide for food addition may be added. Such a suitable pH range was selected from the experiments described below.

[Selection of Suitable pH] Soymilk was produced under the same conditions as in the above-described experiment for selecting a suitable pressure in the high-pressure homogenizer treatment, except for the portion where the defoaming agent was added. The pressure during the high-pressure homogenizer treatment was 500 kg / cm.
^Two passes at a pressure of 2. PH of soy milk is 6.70,
The experiment was carried out by adjusting to 6.75, 6.90, 7.10, 7.15. The adjustment of the pH of soymilk was performed as follows. First, in the section of pH 6.70, 10 g of Exel T-95 (100% glycerin fatty acid ester) (trade name, manufactured by Kao Corporation) was added as an antifoaming agent to 1 kg of soybean. The pH 6.75 group was prepared by adding a trade name of Agepet (48.0% of glycerin fatty acid ester, 45.0% of calcium carbonate, 7.0% of lecithin) as a defoaming agent to 1 kg of soybean. 5 g were added. pH
In section 6.90, as a defoaming agent, 10 g of Agepet (trade name, manufactured by Riken Vitamin Co., Ltd.) was added to 1 kg of soybean. In the pH 7.10 section, 1 kg of soybean was treated with a product name: Agepet, manufactured by Riken Vitamin Co., Ltd. as an antifoaming agent.
0 g and 0.1% NaOH were added. In the pH 7.15 section, 1 g of soybeans, 10 g of trade name: Agepet manufactured by Riken Vitamin Co., Ltd. and 0.1 g of NaOH were used as defoamers.
2% was added. In order to adjust the pH to 7.0 or more, NaOH was used because the amount of the AGEPET added increased and calcium inhibition occurred. After adjusting the pH of the soymilk as described above, magnesium chloride [manufactured by Ako Kasei Co., Ltd., trade name: crystallin] is used as a coagulant.
50%, 0.2% of a transglutaminase product (manufactured by Ajinomoto Co., Inc., trade name: TG-K, a preparation containing 100 units / g of transglutaminase) as a cross-linking enzyme, and heat-coagulated at 85 ° C. for 45 minutes; Five types of packed tofu were produced. Table 3 shows the measurement results and evaluation results of the physical properties of the obtained five types of packed tofu.

[0032]

[Table 3]

According to Table 3, pH without alkali
In the section of 6.70 (sample No. 25), the bittern reactivity was fast, and the texture of the obtained tofu was rough, but the sections of pH 6.75, 6.90, and 7.10 containing the alkali ( In Sample Nos. 26, 27 and 28), the bittern reactivity was delayed and the tofu texture was smooth. However, in the region where the alkali was excessively added (section at pH 7.15; sample No. 29), coagulation inhibition occurred, and tofu did not coagulate well.

With respect to the results obtained in Table 3, the chewing values are plotted on the X-axis, and the compression value / penetration value ratio is plotted on the Y-axis. The numbers in FIG. 3 are the product numbers of the tofu used in Table 3.

According to FIG. 3, in order to meet the above-mentioned target quality standard (within the frame), the pH range must be changed to pH
It turns out that it is preferable to set it to 6.75-7.10.

Next, the amount of bittern (magnesium chloride) added and the amount of transglutaminase (TG) were changed except that the pH of the soymilk was maintained at 6.70 (containing no alkali).
Tofu was produced by changing the amount of tofu. Table 4 shows the measurement results and evaluation results of the physical properties of the nine types of packed tofu obtained, and the production conditions.

[0037]

[Table 4]

According to Table 4, when the bittern (magnesium chloride) is 0.20% (sample numbers 30, 31, 32)
Was too soft and insufficiently solidified due to too little bitterness. In addition, when the bittern was 0.50% and no transglutaminase (TG) was added (sample No. 33), it was stuck to the tongue and the texture was poor.
At this time, even if 0.20% of TG was added (Sample No. 3
4) There was graininess and the texture was bad. Further, at this time, 0.25% of TG was added (Sample No. 35).
Had a texture that was too elastic and did not look like tofu. On the other hand, when the bitterness is 0.55% (sample numbers 36, 37,
In 38), the reaction was very fast, and it was rough even when the TG amount was changed. Therefore, in the region where the pH of soymilk is 6.70 or less, regardless of the amount of bittern and TG,
The desired quality whole grain tofu could not be produced.

Also, except that the pH of soy milk was adjusted to 7.15 by adding an excess of alkali, the amount of bittern (magnesium chloride) and the amount of transglutaminase (TG) were changed to produce tofu. did. Table 5 shows the measurement results and evaluation results of the physical properties of the nine types of packed tofu, and the production conditions.

[0040]

[Table 5]

According to Table 5, in the case of soymilk having a pH of 7.15, the amount of bittern and the amount of TG were changed (sample No. 39).
47), coagulation inhibition by alkali occurred, and only tofu with insufficient hardness could be produced. In this case, the mastication values were all 30 g or less. Therefore, it can be seen that in the region where the pH of soy milk is 7.15 or more, it is not possible to produce whole grain tofu of the target quality irrespective of the amount of bittern and the amount of TG.

As shown in Tables 3, 4, and 5, in order to produce 100% bittern whole tofu, the pH range of the soymilk was adjusted to pH 6.75 to 7.10 in the pH adjustment step. It turns out that it is necessary to

Next, as a fourth step, the soymilk subjected to the pH adjustment as described above is coagulated with a coagulant and a crosslinking enzyme. As the coagulant, as described in claim 4, so-called bittern, that is, magnesium chloride, a substance containing magnesium chloride, or crude seawater magnesium chloride can be used. In the present invention, glucono delta lactone (GDL) or the like is not suitable as a coagulant. GDL has the advantage of a slower coagulation reaction and a smoother texture than bittern, but has a sour taste, has no sweetness as tofu, and cannot provide delicious tofu. Similarly, calcium sulfate cannot obtain tofu that is as sweet as bittern. On the other hand, there are various cross-linking enzymes. In the present invention, any cross-linking enzyme may be used as long as it has soy milk coagulability, and transglutaminase (TG) often used in foods can be used.

In the coagulation reaction, the concentration of the coagulant is set to 0.25 to 0.50% by weight / volume (hereinafter simply referred to as "%") and crosslinked. The enzyme addition amount of the enzyme is 0.05 to 0.20 unit / m
It is preferable to use l · soy milk. Such a suitable addition amount was selected from the experiments described below.

[Selection of suitable bittern addition amount and TG addition amount] 1 kg of IOM dehulled soybeans produced in the United States is immersed in 3 L of water for 12 hours, and then watered so that the total water content becomes 6.5 L, and then a grinder [( Was milled using Sourboy NSG-08F, manufactured by Nagasawa Machinery Co., Ltd. 5 g of an antifoaming agent [Agepet (48.0% of glycerin fatty acid ester, 45.0% of calcium carbonate, 7.0% of lecithin) manufactured by Riken Vitamin Co., Ltd.] was added to the milled soybean,
After adjusting the pH to 6.75, the mixture was steamed at 100 ° C. for 3 minutes to obtain 7.0 kg of go. This operation was performed in two batches, and 14.0
I got kg of Wu. The obtained go was cooled to 30 ° C., and then the whole was treated using a high-pressure homogenizer at a pressure of 500 kg / cm ² under the condition of two passes, followed by cooling to 10 ° C. After cooling, the amount of bittern added and T
G The amount of addition was varied and coagulated by heating at 85 ° C. for 45 minutes.
Fourteen kinds of packed tofu were produced.

Selection of bittern addition amount 0.20%, 0.25%, 0.5%
0% and 0.55% bittern [Ako Kasei Co., Ltd., trade name: crystallin] were added, and the experiment was performed.

Selection of the amount of TG to be added 0.00%, 0.05%, 0.2%
%, 0.25% TG [manufactured by Ajinomoto Co., Inc., trade name: TG
-K, a preparation containing 100 units / g of transglutaminase]. However, in the sections where the bittern addition amount was 0.20% and 0.55%, the TG addition amount was 0.0%.
The experiment was performed by changing the values to 0%, 0.15%, and 0.25%.

Table 6 shows the measurement results and evaluation results of the physical properties of the obtained 14 types of packed tofu, and the production conditions.

[0049]

[Table 6]

According to Table 6, in the section where the bite amount is 0.20% (sample Nos. 48, 49 and 50), it is generally soft, and even if the added amount of TG is increased, it becomes strange like a rubber. It had a resilient, non-tofu-like mouth-melting texture. Next, in the section where the bitterness was 0.25%, when TG was not added (sample No. 51), the formation of the gel network between proteins was insufficient, and the tofu was too soft and rough. However, at this time, in the case of adding TG at 0.05% (sample No. 52), the gel formed by wrapping the okara particles was formed by the TG, the graininess disappeared, and the tofu became appropriate in hardness. Similarly, the one to which 0.20% TG was added (Sample No. 53) was a slightly hard but smooth tofu. However, the sample to which TG was added at 0.25% (Sample No. 54) had a smooth but not tofu-like tofu-like texture.

In the sections having a bitterness of 0.50% (sample numbers 55, 56, 57 and 58), the bittering amount was 0.25%.
The tendency was similar to that of the ward. In other words, the bittern amount is 0.5
In the 0% group, when no TG was added (Sample No. 55), the formation of the gel network between the proteins was insufficient, and the tofu was too soft and rough. However, at this time, the one in which 0.05% of TG was added (sample No. 56) formed a gel enclosing the okara particles by TG, was free from graininess, and became a suitable tofu with appropriate hardness. Similarly, the one to which 0.20% TG was added (Sample No. 57) was a slightly tough but smooth tofu. However, the sample to which TG was added at 0.25% (Sample No. 58) had a smooth but not tofu-like tofu-like texture.

Further, in the section of 0.55% of bittern (sample Nos. 59, 60 and 61), even if the alkali was controlled by pH, the reaction was fast because of the excess bittern, and the resulting tofu was It was rough.

With respect to the results obtained in Table 6, the mastication values are plotted on the X-axis, and the compression value / penetration value ratio is plotted on the Y-axis. The numbers (48 to 61) in FIG. 4 are the sample numbers of the tofu used in Table 6. As described above, pH6.
It is the result in 75 wards.

Next, Table 7 shows the measurement results and evaluation results of the physical properties in the pH 6.90 section, and the production conditions.

[0055]

[Table 7]

According to Table 7, the measurement results and the evaluation results of the physical properties in the pH 6.90 section showed the same tendency as the results in the pH 6.75 section.

With respect to the results obtained in Table 7, the mastication values are plotted on the X-axis, and the compression value / penetration value ratio is plotted on the Y-axis. The numbers (62 to 75) in FIG. 5 are the sample numbers of the tofu used in Table 7.

Table 8 shows the measurement results and evaluation results of physical properties at pH 7.10 and the production conditions.

[0059]

[Table 8]

According to Table 8, the measurement results and evaluation results of the physical properties in the pH 7.10 section showed the same tendency as the results in the pH 6.75 section.

The results obtained in Table 8 are shown in FIG. 6, where the chewing value is plotted on the X axis and the compression value / penetration value ratio is plotted on the Y axis. The numbers (76 to 89) in FIG. 6 are the sample numbers of the tofu used in Table 8.

From the above results, it can be seen that the optimal range of the bittern addition amount for producing 100% bittern whole tofu is 0.25% to 0.50% with respect to soymilk. The optimum range of the TG addition amount for producing 100% bittern whole tofu is the TG product used (manufactured by Ajinomoto Co., Inc., trade name: TG-K, preparation containing 100 units / g of transglutaminase). As a result, it is 0.05 to 0.20%.
It turns out that it is -0.20U / mL * soymilk.

In the present invention, the soymilk is heated during the coagulation reaction as described above. The heating temperature at this time is not particularly limited, but is usually about 60 to 90 ° C. The heating time is not particularly limited, but is usually about 20 to 60 minutes. Examples of the heating means include a thermal coagulation method, an electron coagulation method, and a steam coagulation method.

In the hot coagulation method, the temperature of soymilk is 60 to 90 ° C.
At this time (without cooling the soymilk), a coagulant is added, and the mixture is rapidly stirred to coagulate. Since the temperature is high, the reaction is fast and it is difficult to uniformly add a coagulant, so that so-called craftsmanship is required. On the other hand, heating by the electronic coagulation method, after cooling the soymilk to 20 ° C. or less, adding a coagulant,
Since the temperature is raised by the resistance heat generated by energization, anyone can uniformly mix the coagulant without unevenness. In addition, there is a solidification method called a steam solidification method. This is done by adding a coagulant to soymilk at around 40-60 ° C, dispersing it in a shape box, then spraying steam around the shape box and raising the soymilk temperature to 60-80 ° C. It is a method of solidifying. In the present invention, any of the thermal coagulation method, the electron coagulation method, and the steam coagulation method can be adopted, but a method other than the hot coagulation method, that is, the electron coagulation method,
Alternatively, a steam solidification method is preferred. In particular, since the temperature is raised from a low temperature, the temperature rise becomes uniform without temperature unevenness and the solidification becomes uniform. Therefore, it is most preferable to perform the electron coagulation method.

The results of the production of cut tofu by each coagulation method are shown below.

[Selection of Coagulation Method] After immersing 10 kg of IOM dehulled soybeans produced in the United States in 30 L of water for 12 hours, water was added so that the total amount of water would be 65 L, and a grinder [Sourboy manufactured by Nagasawa Machinery Co., Ltd. NSG-08
F]. An antifoaming agent [manufactured by Riken Vitamin Co., Ltd., trade name: Agepet (glycerin fatty acid ester 48.0%, calcium carbonate 45.0%,
[Lecithin 7.0%] was added, and steamed at 100 ° C. for 3 minutes. The obtained go was cooled to 30 ° C., and then the pressure was 500 kg / cm using a high-pressure homogenizer.
After treatment with the pass number two conditions at ² and cooled to 10 ° C.. The amount of the obtained soymilk was 65 L, and the pH of the obtained soymilk was 6.91.

Using the soymilk obtained as described above, cut tofu (silk tofu and cotton tofu) was produced by various coagulation methods.

Electrocoagulation method Silky tofu was obtained by cooling 11.0 L of the above soymilk cooled to 10 ° C.
In addition, as a coagulant, magnesium chloride (manufactured by Ako Kasei Co., Ltd., trade name: crystallin) 0.35%, and as a cross-linking enzyme, transglutaminase [manufactured by Ajinomoto Co., trade name:
TG-K, 100 units of transglutaminase /
g containing formulation] was added, and the mixture was heated to 85 ° C. in an electronic coagulator (manufactured by Futai Kiko Co., Ltd.) and aged and coagulated for 20 minutes to produce. Cotton tofu was added to 11.0 L of the above-mentioned soy milk cooled to 10 ° C. and 0.3% of magnesium chloride as a coagulant.
5%, transglutaminase 0.1% as a cross-linking enzyme
And heated to 78 ° C. with an electronic coagulator, broken up, and manually pressed (manufactured by Takai Seisakusho, hereinafter the same).
And manufactured by pressing.

Steam coagulation method Silky tofu was obtained by heating 11.0 L of the above soy milk kept at 50 ° C.
Then, after adding 0.35% of magnesium chloride as a coagulant and 0.1% of the above-mentioned transglutaminase as a cross-linking enzyme, steam was sprayed around the mold box, and the product temperature was 70 ° C.
, And then aged and solidified for 20 minutes to produce. Cotton tofu is the above-mentioned soy milk kept at 50 ° C.
After adding 0.35% of magnesium chloride as a coagulant and 0.1% of the above-described transglutaminase as a cross-linking enzyme to 0 L, steam was sprayed around the mold box, and the product temperature was reduced to 7%.
After heating to 0 ° C., the mixture was broken and pressed by a manual press to produce.

The hot coagulation method Silky tofu was prepared by heating 11.0 L of the above soy milk kept at 60 ° C.
Then, 0.35% of magnesium chloride as a coagulant and 0.1% of the above-mentioned transglutaminase as a cross-linking enzyme were quickly reciprocated three times with a one-to-two gathering machine [manufactured by Takai Seisakusho, hereinafter the same], followed by stirring. The product was aged and solidified for 20 minutes. For cotton tofu, 11.0 L of the above-mentioned soy milk kept at 60 ° C. was mixed with 0.35% of magnesium chloride as a coagulant and 0.1% of the above-mentioned transglutaminase as a cross-linking enzyme, and quickly reciprocated three times with the above-mentioned one-to-two squeezer. After adding and stirring, the mixture was broken and pressed by a manual press to produce.

Table 9 shows the measurement results and evaluation results of the physical properties of the obtained six types of cut tofu, and the production conditions.

[0072]

[Table 9]

According to Table 9, the solidification by the electron coagulation method was the smoothest. However, even with the steam coagulation method and the hot coagulation method, although the roughness tends to be somewhat large and the hardness tends to be hard, the texture of the tofu is within an acceptable range, and the tofu could be produced without any problem. As for cotton tofu, the peak of the compression value and the chewing value could not be detected and could not be measured because the gel surface was uneven (because of the presence of voids).
Fig. 7 shows the mastication value on the X axis and the compression value / penetration value ratio on the Y axis.
It was shown to. The numbers (90, 92, 94) in FIG.
Is the sample number of the tofu used in Table 9.

The tofu obtained as described above is cut and packaged by a conventional method, so that the desired whole grain tofu, that is, the chewing value as described in claim 1, is 30 g or more.
5 g or less, and the compression value / penetration value ratio is 8.2 or more,
A whole grain tofu characterized by being not more than 14.5 can be produced.

[0075] Delicious whole-grain tofu can be produced without any problem under the above-mentioned conditions not only for the filled tofu but also for the cut tofu. In the case of cut tofu, go is made into fine particles, the pH is adjusted, then soy milk cooled to 70 ° C. or less, preferably 10 ° C. or less, is put into a mold box, and a coagulant and a crosslinking enzyme are added thereto. Electron coagulation heating using a machine
Alternatively, the mold box may be kept warm by steam coagulation heating using steam vapor and coagulated so that the coagulation temperature becomes about 70 ° C., and then silken tofu or cotton tofu may be produced.

[0076]

Next, the present invention will be described in detail with reference to examples.

Production Example 1 (Production of silken tofu using dehulled soybeans) 10 kg of IOM soybeans produced in the United States were dehulled, and 12
After soaking for a period of time, water was added so that the total amount of water was 65 L, and the mixture was ground using a grinder [Sourboy NSG-08F, manufactured by Nagasawa Machinery Co., Ltd.]. 100 g of antifoaming agent [Agepet (48.0% of glycerin fatty acid ester, 45.0% of calcium carbonate, 7.0% of lecithin) manufactured by Riken Vitamin Co., Ltd.] was added to the milled soybean, and the pH was added. Was adjusted to 6.91 and steamed at 100 ° C. for 3 minutes to obtain 65 kg of go.The obtained go was cooled to 30 ° C.
Then, using a high-pressure homogenizer, at a pressure of 500 kg / c
After treatment under the conditions of 2 passes at m ² , the mixture was cooled to 10 ° C. 11.0 L of the cooled soy milk thus obtained
In addition, 0.35% of magnesium chloride [manufactured by Ako Kasei Co., Ltd., product name: Crystalline] as a coagulant, and a TG product [manufactured by Ajinomoto Co., Ltd., trade name: TG-K,
0.1% of a preparation containing 100 units / g of transglutaminase], heated to 85 ° C. with an electronic coagulator, aged and coagulated for 20 minutes to produce silken tofu. Table 10 shows the measurement results and evaluation results of physical properties of the obtained silken tofu (sample No. 96), and production conditions.

Production Example 2 (Production of cotton tofu using dehulled soybeans) In Production Example 1, 11.0 L of soymilk cooled to 10 ° C.
In addition, 0.35% of magnesium chloride [manufactured by Ako Kasei Co., Ltd., product name: Crystalline] as a coagulant, and a TG product [manufactured by Ajinomoto Co., Ltd., trade name: TG-K,
0.1% of a preparation containing 100 units / g of transglutaminase], heated to 78 ° C. with an electronic coagulator, crushed, and squeezed with a manual press (manufactured by Takai Seisakusho). Cotton tofu was produced. Table 10 shows the measurement results and evaluation results of physical properties of the obtained cotton tofu (sample No. 97), and production conditions.

[0079]

[Table 10]

For cotton tofu (Sample No. 97), the gel surface was not uniform (because of voids), and thus the peaks of the compression value and the mastication value could not be detected and could not be measured. However, in cut tofu (silk tofu and cotton tofu),
A tofu having a texture comparable to that of a commercially available tofu could be produced.

Production Example 3 (Production of Filled Tofu Using Dehulled Soybeans) 1 kg of IOM soybeans produced in the United States was dehulled, immersed in 3 L of water for 12 hours, and then watered so that the total water content was 6.5 L. Was milled using Sourboy NSG-08F, manufactured by Nagasawa Machinery Co., Ltd. 5 g of an antifoaming agent [Agepet (48.0% of glycerin fatty acid ester, 45.0% of calcium carbonate, 7.0% of lecithin) manufactured by Riken Vitamin Co., Ltd.] was added to the milled soybean,
After adjusting the pH to 6.75, the mixture was steamed at 100 ° C. for 3 minutes to obtain 7.0 kg of go. The obtained go was cooled to 30 ° C., and then was subjected to a pressure of 500 kg / cm ² using a high-pressure homogenizer.
, And cooled to 10 ° C. The concentration of the processing solution obtained in this way is Brix
11.0 (Soy milk densitometer SM-20: manufactured by Atago Co., Ltd.), average particle size 103.5 μm (measured with LASENTEC M100F particle size distribution analyzer). 0.35% of magnesium chloride (manufactured by Ako Kasei Co., Ltd., product name: Crystalline) as a coagulant and T as a crosslinking enzyme
Product G [manufactured by Ajinomoto Co., Inc., trade name: TG-K, preparation containing 100 units / g of transglutaminase] 0.1
%, And coagulated by heating at 85 ° C. for 45 minutes to produce a packed tofu. Physical properties of the obtained packed tofu (sample No. 98) were measured and evaluated. Table 11 shows the measurement results and evaluation results of the physical properties, and the manufacturing conditions.

Production Example 4 (Production of Filled Tofu Using Whole Soybean) 1 kg of IOM soybean produced in the United States was immersed in 3 L of water for 12 hours, and then watered so that the total water content was 6.5 L.
Grinding was performed using a grinder [Sourboy NSG-08F, manufactured by Nagasawa Machinery Co., Ltd.]. After milling soybeans,
5 g of an antifoaming agent [manufactured by Riken Vitamin Co., Ltd., trade name: Agepet (48.0% of glycerin fatty acid ester, 45.0% of calcium carbonate, 7.0% of lecithin)] was added thereto, and pH was added.
6.75 and then steamed at 100 ° C. for 3 minutes.
0 kg was obtained. The obtained go was cooled to 30 ° C., then treated with a high-pressure homogenizer at a pressure of 500 kg / cm ² under the conditions of two passes, and then cooled to 10 ° C.
To this cooled soymilk, 0.3 g of magnesium chloride [manufactured by Ako Kasei Co., Ltd., trade name: crystallin] was added as a coagulant.
5% and 0.1% of a TG product (manufactured by Ajinomoto Co., Inc., trade name: TG-K, a preparation containing 100 units / g of transglutaminase) as a cross-linking enzyme are added at 45 ° C.
The mixture was heated and coagulated for minutes, to produce a filled tofu. Measurement results and evaluation results of physical properties of the obtained packed tofu (sample No. 99),
Table 11 shows the manufacturing conditions.

Production Example 5 (Production of packed tofu using dehulled soybeans by high-pressure homotreatment before steaming) After adjusting the pH to 6.75 in accordance with Production Example 3, using a high-pressure homogenizer and applying a pressure of 500 kg / cm ² at a pass number of 2 After the treatment, the mixture was steamed at 100 ° C. for 3 minutes and cooled to 10 ° C. or lower to obtain 7.0 kg of soymilk. Filled tofu was produced in the same manner as in Production Example 3 except that this cooled soymilk was used. The obtained packed tofu (sample No. 10
The physical properties of 0) were measured and evaluated. Table 11 shows the measurement results and evaluation results of the physical properties, and the manufacturing conditions.

[0084]

[Table 11]

As shown in Table 11, the dehulled soybean (sample No. 98, 100) was smoother than the whole soybean (sample No. 99), but the whole soybean (sample No. 99) was also smoother. Was well within the acceptable range. In addition, for the high-pressure homo treatment, no difference was observed between before the cooking (sample No. 100) and after the cooking (sample No. 98). This is also evident from FIG. 8, which shows the results obtained in Table 11, in which the mastication values are plotted on the X-axis and the compression value / penetration value ratio is plotted on the Y-axis. Note that the numbers in FIG.
This is the sample number of the tofu used in the table. Since soybean hulls contain a large amount of saponin, round soybeans have a slight astringency due to saponin, but their texture is not different from that of the husks.

Example 1 1 kg of IOM soybeans produced in the United States was hulled, immersed in 3 L of water for 12 hours, then watered so that the total water content was 6.5 L, and ground using a grinder. 5 g of antifoaming agent [Agepet (glycerin fatty acid ester 48.0%, calcium carbonate 45.0%, lecithin 7.0%), manufactured by Riken Vitamin Co., Ltd.] was added to the milled soybean.
After adjusting the H to 6.75, the mixture was steamed at 100 ° C. for 3 minutes to obtain 7.0 kg of go. The obtained go was cooled to 30 ° C., and then was subjected to a pressure of 500 kg / cm ² using a high-pressure homogenizer.
, And cooled to 10 ° C. 0.37% of magnesium chloride as a coagulant and TG product [manufactured by Ajinomoto Co., Ltd., trade name: TG-K, 10% of transglutaminase]
Formulation containing 0 units / g] and 85%
For 45 minutes to produce a packed tofu (product of the present invention; sample No. 103), and its physical properties were measured and evaluated. Table 12 shows the measurement results, evaluation results, and manufacturing conditions of the physical properties. In addition, regarding the results obtained in Table 12, the mastication values are plotted on the X-axis, and the compression value / penetration value ratio is plotted on the Y-axis. Note that the numbers (101 to 105) in FIG.
It is the product number of the tofu used in Table 2.

Comparative Examples 1 and 2 The properties of two commercially available whole grain tofu (commercial product A = sample No. 101, commercial product B = sample No. 102) were measured and evaluated in the same manner as in Example 1. Table 12 shows the measurement results, evaluation results, and manufacturing conditions of the physical properties. FIG. 9 also shows the results obtained in Table 12. In addition,
In the commercial product B, although okara was partially precipitated and the gel was non-uniform, a good portion (a portion without black particles) was measured as a sample.

Reference Example 1 A technique of adding transglutaminase to soymilk containing fine dust (okara) together with gluconodeltalactone (GDL) (Tokyo Metropolitan Food Technology Research Center Research Report No. 6, No. 7-
12, p. 12, March 1997), to prepare packed tofu containing fine dust (okara). That is, 20 kg of IOM soybeans were peeled with a peeling machine (YK-20S, manufactured by Jukishin Kikai Co., Ltd.), and dried and pulverized with a fine pulverizer (KV-3, manufactured by Jujin Kikai Co., Ltd.) to obtain an average particle size of 4 kg.
12 kg of 0 μm soy flour was obtained. Then, the soy flour 2
A 7-fold amount of water was added to 00 g, steamed at 100 ° C. for 3 minutes, cooled, and soymilk containing fine dust (okara) was added.
4 kg were obtained. Furthermore, 1 kg of the cooled soy milk contains 0.3% of GDL as a coagulant, and 0.075% of a TG product [manufactured by Ajinomoto Co., Ltd., trade name: TG-S, a preparation containing 1% of transglutaminase] as a cross-linking enzyme. And add 8
Solidification was performed at 0 ° C. for 60 minutes to prepare a filled tofu containing fine dust (okara). Physical properties were measured and evaluated in the same manner as in Example 1 for the obtained packed tofu containing fine dust (okara) (sample No. 104; A known literature reproduction product). Table 12 shows the measurement results, evaluation results, and manufacturing conditions of the physical properties. Also,
The results obtained in Table 12 are also shown in FIG.

Reference Example 2 A filled tofu using whole grain soy milk was produced by a method similar to the method described in Examples of Japanese Patent Publication No. 62-17507. That is, 1 kg of IOM soybean was immersed for 12 hours,
Water is added with twice the volume of water, and the go obtained by grinding (using a grinder manufactured by Nagasawa Machinery Co., Ltd.) is steamed (100 ° C., 3 minutes) and 1000 kg / c with a homogenizer (manufactured by GAULIN).
After cooling the processing solution (6 kg) that has passed one pass at a pressure of m ² , the transformer is used without using the harmonic potential generator described in the example of Japanese Patent Publication No. Sho 62-17507. 7 kW) for 18 hours. As a coagulant, 0.5% of calcium sulfate and 0.1% of GDL were added to this whole soymilk, and coagulated at 80 ° C. for 60 minutes to prepare a filled tofu. The physical properties of the obtained packed tofu (sample No. 105; B known literature reproduction product) were measured and evaluated in the same manner as in Example 1. Table 12 shows the measurement results, evaluation results, and manufacturing conditions of the physical properties. FIG. 9 also shows the results obtained in Table 12.

[0090]

[Table 12]

According to the results shown in Table 12, the product of the present invention (sample No. 103) was evaluated as the smoothest, most elastic and delicious. According to FIG. 9, the product of the present invention (Sample No. 1)
03) only passed the above-mentioned target quality standard (enclosed in the frame), and other products (sample No. 101,
102, 104, and 105) are all outside the frame line.

[0092]

The whole grain tofu according to the present invention as described in claim 1 has nutritional value as a dietary fiber and has a smooth texture and sweetness as a tofu.

According to the method of the present invention, whole grain tofu having nutritional value as dietary fiber, smooth texture and sweetness as tofu can be efficiently produced. That is, according to the method of the present invention described in claim 2, the conventional okara generation can be performed without generating okara by adjusting the pH of micronized whole grain soy milk and heat coagulating it with bittern and a cross-linking enzyme. It is possible to produce smooth whole-grain tofu that is not inferior to tofu. According to the second aspect of the present invention, since okara is not separated, the yield is improved to 1.4 to 1.5 times, and since there is no need for okara treatment, there is no waste treatment cost. The tofu containing okara contained dietary fiber at least 5 times that of ordinary tofu. In addition, 100%
By using "Nigari", it was finished to sweet tofu.

[Brief description of the drawings]

FIG. 1 shows the results obtained in Table 1 in which
It is the graph which showed the compression value / penetration value ratio on the Y axis on the axis.

FIG. 2 shows the results obtained in Table 2 in which the mastication value is represented by X
It is the graph which showed the compression value / penetration value ratio on the Y axis on the axis.

FIG. 3 shows the results obtained in Table 3 in which
It is the graph which showed the compression value / penetration value ratio on the Y axis on the axis.

FIG. 4 shows the results obtained in Table 6 in which the mastication value is represented by X
It is the graph which showed the compression value / penetration value ratio on the Y axis on the axis.

FIG. 5 shows the results obtained in Table 7 in which
It is the graph which showed the compression value / penetration value ratio on the Y axis on the axis.

FIG. 6 shows the results obtained in Table 8 in which
It is the graph which showed the compression value / penetration value ratio on the Y axis on the axis.

FIG. 7 shows the results obtained in Table 9 in which
It is the graph which showed the compression value / penetration value ratio on the Y axis on the axis.

FIG. 8 is a graph showing the results obtained in Table 11, in which the mastication values are plotted on the X-axis, and the compression value / penetration value ratio is plotted on the Y-axis.

FIG. 9 is a graph showing the results obtained in Table 12 in which the mastication values are plotted on the X axis, and the compression value / penetration value ratio is plotted on the Y axis.

Claims (5)

[Claims] 1. Whole grain tofu having a mastication value of 30 g or more and 45 g or less, and a compression value / penetration value ratio of 8.2 or more and 14.5 or less. 2. The method for producing whole grain tofu according to claim 1, comprising the following steps: A step of immersing soybeans in water and adding water to the soybeans and then pulverizing the soybeans or pulverizing soybeans and then adding water to the soybeans. The crushed liquid is steamed to obtain go, and after cooling the go, it is subjected to micronization treatment, or after the crushed liquid is micronized,
Steaming to obtain soy milk and cool. Adjusting the pH of the soymilk obtained in the above step. A step of subjecting the pH-adjusted soy milk to a coagulation reaction with a coagulant and a crosslinking enzyme. Heating the solidification reaction. 3. The pH range in the pH adjusting step is p
3. The method according to claim 2, wherein the H is from 7.75 to 7.10. 4. The method according to claim 2, wherein the coagulant is magnesium chloride, a magnesium chloride-containing material or crude magnesium chloride in seawater. 5. The method according to claim 1, wherein the concentration of the coagulant is 0.25 to 0.50% w / v and the amount of the cross-linking enzyme added is 0.05.
5 to 0.20 unit / ml · soy milk.
The method according to any of the above.