JPH078212B2 - Frozen tofu and method for producing the same - Google Patents
Frozen tofu and method for producing the sameInfo
- Publication number
- JPH078212B2 JPH078212B2 JP2205471A JP20547190A JPH078212B2 JP H078212 B2 JPH078212 B2 JP H078212B2 JP 2205471 A JP2205471 A JP 2205471A JP 20547190 A JP20547190 A JP 20547190A JP H078212 B2 JPH078212 B2 JP H078212B2
- Authority
- JP
- Japan
- Prior art keywords
- tofu
- weight
- frozen
- added
- freezing
- 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.)
- Expired - Fee Related
Links
- 235000013527 bean curd Nutrition 0.000 title claims description 37
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 238000007710 freezing Methods 0.000 claims description 20
- 230000008014 freezing Effects 0.000 claims description 20
- 229920001542 oligosaccharide Polymers 0.000 claims description 15
- 150000002482 oligosaccharides Chemical class 0.000 claims description 14
- 150000004676 glycans Chemical class 0.000 claims description 13
- 229920001282 polysaccharide Polymers 0.000 claims description 13
- 239000005017 polysaccharide Substances 0.000 claims description 13
- 235000013322 soy milk Nutrition 0.000 claims description 12
- 239000007787 solid Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- 238000007796 conventional method Methods 0.000 claims description 4
- 108010073771 Soybean Proteins Proteins 0.000 description 7
- 235000019710 soybean protein Nutrition 0.000 description 7
- 238000004925 denaturation Methods 0.000 description 6
- 230000036425 denaturation Effects 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 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 3
- 239000000701 coagulant Substances 0.000 description 3
- 235000012209 glucono delta-lactone Nutrition 0.000 description 3
- 239000000182 glucono-delta-lactone Substances 0.000 description 3
- 229960003681 gluconolactone Drugs 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 230000003449 preventive effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 1
- 235000010887 Aglaia odorata Nutrition 0.000 description 1
- 240000000595 Aglaia odorata Species 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 1
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 1
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000019316 curdlan Nutrition 0.000 description 1
- 229940078035 curdlan Drugs 0.000 description 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 1
- 150000003271 galactooligosaccharides Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- -1 oligosaccharide alcohols Chemical class 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Description
【発明の詳細な説明】 ［産業上の利用分野］ 本発明は冷凍および解凍時に食感の低下を生ずることな
く、栄養的な品質を長時間保持可能な冷凍豆腐およびそ
の製造方法に関する。Description: TECHNICAL FIELD The present invention relates to frozen tofu capable of maintaining nutritional quality for a long time without causing a texture deterioration during freezing and thawing, and a method for producing the same.
［従来の技術］ 我国に古くから伝わる豆腐は、良質な蛋白質を含んでい
るが、水分含有量が高いために保存性は極めてよくな
い。保存性を若干でも高めるために、製造工程を可能な
限り無菌状態に維持する試みも為されているが、本質的
な解決策にはなっていない。また、合成保存料の利用に
よる豆腐の保存性の向上は現在禁止されている。[Prior Art] Tofu, which has been handed down to Japan for a long time, contains high-quality proteins, but its shelf life is extremely poor due to its high water content. Attempts have been made to keep the manufacturing process as sterile as possible in order to increase the shelf life even slightly, but this is not an essential solution. Further, improvement of the preservability of tofu by using synthetic preservatives is currently prohibited.
また、従来から保存性を向上させるために、豆腐を凍結
させてから乾燥させた、いわゆる、“凍り豆腐”がある
が、これは大豆蛋白質が凍結変性を受け、組織がスポン
ジ化しているため、水で復元しても本来の豆腐とは異な
った食感を有し、新たな別の食品となる。In addition, there is a so-called "frozen bean curd", which is made by freezing tofu and then drying it in order to improve storage stability. This is because soybean protein undergoes freezing denaturation and the tissue is sponged. Even if it is reconstituted with, it has a different texture from the original tofu and becomes a new food.
従って、高含水率の豆腐を直接冷凍した場合、解凍して
も冷凍用の滑らかな食感はもはや得られない。Therefore, when tofu with a high water content is directly frozen, even if it is thawed, a smooth texture for freezing can no longer be obtained.
［発明が解決しようとする課題］ 従って、本発明の目的は、解凍した場合、冷凍前の滑ら
かな食感を有する、保存性に優れた冷凍豆腐およびその
製造方法を提供することである。[Problems to be Solved by the Invention] Therefore, an object of the present invention is to provide a frozen tofu having a smooth texture before freezing and having excellent preservability when thawed, and a method for producing the same.
［課題を解決するための手段］ 前記目的を達成するために、本発明では、豆乳固形分１
重量部に対して、オリゴ糖0.005〜0.5重量部と多糖類0.
005〜１重量部を配合した混合物から調製されたことを
特徴とする冷凍豆腐を提供する。[Means for Solving the Problems] In order to achieve the above object, in the present invention, soybean milk solid content 1
0.005 to 0.5 parts by weight of oligosaccharide and 0.
A frozen tofu prepared from a mixture containing 005 to 1 part by weight is provided.
本発明の冷凍豆腐は、豆乳固形分１重量部に対して、オ
リゴ糖0.005〜0.5重量部と多糖類0.005〜１重量部を配
合し、この混合物を水に溶解した後、常法により豆腐を
調製し、これを冷凍することにより製造される。The frozen tofu of the present invention contains 0.005 to 0.5 parts by weight of an oligosaccharide and 0.005 to 1 part by weight of a polysaccharide per 1 part by weight of a soy milk solid content, and after dissolving this mixture in water, the tofu is prepared by a conventional method. It is manufactured by preparing and freezing it.
［作用］ 前記のように、本発明の冷凍豆腐は、豆腐原料である豆
乳に所定量のオリゴ糖と多糖類が添加されているので、
冷凍時における大豆蛋白質の凍結変性が効果的に防止さ
れ、解凍すると冷凍前の滑らかな食感を有する豆腐に戻
る。[Operation] As described above, since the frozen tofu of the present invention has a predetermined amount of oligosaccharides and polysaccharides added to soymilk which is a tofu raw material,
Freezing denaturation of soybean protein during freezing is effectively prevented, and when thawed, it returns to tofu having a smooth texture before freezing.
本発明で使用できるオリゴ糖は例えば、フラクトオリゴ
糖、ガラクトオリゴ糖、セロオリゴ糖、キシロオリゴ
糖、イソマルトオリゴ糖、フラィノース、スタキオー
ス、オリゴ糖アルコールなどである。これらオリゴ糖の
使用量は、豆乳（固形分を５〜20％に調整したもの）固
形分１重量部に対して0.005〜0.5重量部、好ましくは、
0.05〜0.2重量部の範囲内である。オリゴ糖の添加量が
0.005重量部未満では、豆腐の主成分の大豆蛋白質の凍
結変性を防止する効果が不十分になる。一方、オリゴ糖
の添加量が0.5重量部超では、オリゴ糖の有する甘味が
豆腐の食味に影響を及ぼすので好ましくない。The oligosaccharides that can be used in the present invention are, for example, fructooligosaccharides, galactooligosaccharides, cellooligosaccharides, xylooligosaccharides, isomaltooligosaccharides, furinose, stachyose, oligosaccharide alcohols and the like. The amount of these oligosaccharides used is 0.005-0.5 parts by weight, preferably 1 part by weight of soymilk (solid content adjusted to 5 to 20%).
It is in the range of 0.05 to 0.2 parts by weight. The amount of oligosaccharide added
If the amount is less than 0.005 part by weight, the effect of preventing freezing denaturation of soybean protein, which is the main component of tofu, becomes insufficient. On the other hand, if the amount of oligosaccharide added exceeds 0.5 parts by weight, the sweetness of the oligosaccharide affects the taste of tofu, which is not preferable.
また、本発明で使用できる多糖類は例えば、ローカスト
ビーンガム、カードラン、キサンタンガム、アラビアガ
ム、カラギーナン、グアーガム、ジュランガム、タマリ
ンドガムなどのガム質の他、馬鈴薯澱粉、コーンスター
チ、ワキシースターチ、白玉粉、上新粉、小麦澱粉、甘
藷澱粉などの澱粉類が含まれる。これら多糖類も大豆蛋
白質の凍結変性防止効果を有し、前記オリゴ糖と併用す
ると、これらをそれぞれ単独で使用する場合よりも一層
優れた大豆蛋白質の変性防止効果を発揮する。また、多
糖類を添加すると、解凍後の豆腐の食感が一層滑らかに
なり、冷凍前の豆腐の食感に限りなく近ずくので極めて
好ましい。In addition, polysaccharides that can be used in the present invention include, for example, locust bean gum, curdlan, xanthan gum, gum arabic, carrageenan, guar gum, juran gum, tamarind gum, and other gum substances, potato starch, corn starch, waxy starch, white ball flour, and the like. Includes starches such as new flour, wheat starch, and sweet potato starch. These polysaccharides also have a soybean protein denaturing preventive effect, and when used in combination with the above oligosaccharides, they exhibit a more excellent soybean protein denaturing preventive effect than when they are used alone. In addition, the addition of polysaccharides is extremely preferable because the texture of tofu after thawing becomes smoother and the texture of tofu before freezing becomes as close as possible.
多糖類としてガム質を使用する場合、その添加量は、豆
乳（固形分を５〜20％に調整したもの）固形分１重量部
に対して、一般的に、0.005〜１重量部、好ましくは、
0.01〜0.06重量部の範囲内である。また、多糖類として
澱粉を使用する場合、その添加量は、豆乳（固形分を５
〜20％に調整したもの）固形分１重量部に対して、例え
ば、0.01〜１重量部、好ましくは、0.1〜0.5重量部の範
囲内である。ガム質および澱粉類は単独でも、あるいは
２種類以上を混合して使用することもできる。混合して
使用する場合、多糖類全体として、その添加量が0.005
重量部以上でなければならない。0.005重量部未満では
大豆蛋白質の凍結変性防止効果が不十分になったり、解
凍後の食感改善効果が不十分になる可能性がある。ま
た、多糖類の添加量が１重量部超では、粘度が高くなり
過ぎるので、製造上の作業適性が劣化し好ましくないば
かりか、食味も不良になる。When a gum substance is used as the polysaccharide, the addition amount thereof is generally 0.005 to 1 part by weight, preferably 1 part by weight of soy milk (solid content adjusted to 5 to 20%) solid content. ,
It is in the range of 0.01 to 0.06 parts by weight. When starch is used as the polysaccharide, the amount added is soy milk (solid content 5%).
(Adjusted to 20%) 1 part by weight of solid content, for example, 0.01 to 1 part by weight, preferably 0.1 to 0.5 part by weight. The gums and starches may be used alone or in combination of two or more. When used as a mixture, the total amount of polysaccharides added is 0.005
Must be at least part by weight. If it is less than 0.005 part by weight, the effect of preventing soybean protein from freezing denaturation may be insufficient, or the texture improving effect after thawing may be insufficient. On the other hand, if the amount of the polysaccharide added exceeds 1 part by weight, the viscosity becomes too high, which is not preferable because the workability in production is deteriorated, and the taste is poor.
次に、前記オリゴ糖および多糖類を所定量秤量し、これ
らを水に溶解し、この水溶液を豆乳に添加し、均質にな
るまで混合した後、この豆乳混合物に“にがり”または
カルシウム塩、マグネシウム塩、グルコノデルタラクト
ンなどの公知の凝固剤を加え、凝固させることにより本
発明の冷凍豆腐用の豆腐を製造する。豆腐自体の製造方
法は当業者に周知であり、これ以上詳細な説明は不要と
思われるので省略する。Next, the oligosaccharides and polysaccharides were weighed in predetermined amounts, dissolved in water, this aqueous solution was added to soymilk, and the mixture was mixed until homogeneous, and then the soymilk mixture was mixed with "nigari" or calcium salt, magnesium. Tofu for frozen tofu of the present invention is produced by adding a known coagulant such as salt or gluconodeltalactone and coagulating it. The manufacturing method of tofu itself is well known to those skilled in the art, and further detailed description is considered unnecessary, and therefore it is omitted.
次いで、この豆腐を慣用手段により冷凍する。凍結温度
は一般的に、−10〜−100℃、好ましくは、−35〜−70
℃の範囲内である。急速凍結すれば、凍結変性が防止さ
れ、優れた品質の冷凍豆腐が得られる。The tofu is then frozen by conventional means. The freezing temperature is generally -10 to -100 ° C, preferably -35 to -70.
Within the range of ° C. Rapid freezing prevents freezing denaturation and gives excellent quality frozen tofu.
［実施例］ 以下、実施例により本発明を更に詳細に説明する。[Examples] Hereinafter, the present invention will be described in more detail with reference to Examples.
実施例１ 常法により得られた固形分10％濃度の豆乳1kgに対し
て、キシロオリゴ糖10gとワキシーコーンスターチ15gを
加えて溶解分散させた後、85℃で10分間加熱撹拌して均
一化した。Example 1 10 g of xylooligosaccharide and 15 g of waxy corn starch were added to 1 kg of soy milk having a solid content of 10% and obtained by a conventional method, and dissolved and dispersed, and then heated and stirred at 85 ° C. for 10 minutes to homogenize.
次いで、30℃に冷却後、凝固剤としてグルコノデルタラ
クトン3.2gを添加溶解し、容器に充填した後、85℃の熱
水中で45分間加熱凝固させた。これを、−35℃で凍結
し、同温度で60日間保存後、解凍したところ、柔らか
く、きめの細かい食感的に優れた絹ごし様の豆腐が得ら
れた。Then, after cooling to 30 ° C., 3.2 g of glucono delta lactone was added and dissolved as a coagulant, filled in a container, and then heated and coagulated in hot water of 85 ° C. for 45 minutes. This was frozen at -35 ° C, stored at the same temperature for 60 days, and then thawed to obtain a soft, fine-textured silky tofu excellent in texture.
実施例２ 粉末豆乳100gに対して、ラフィノースとスタキオース混
合物10g、グアーガム5gに水1000gを加えて溶解させ、90
℃で５分間加熱均一化し、実施例１と同様にして豆腐を
調製した。これを−80℃で急速凍結し、次いで−20℃で
60日間保存した後、熱水中で解凍したところ、木綿豆腐
のような良好な食感を有する所望の豆腐が得られた。Example 2 To 100 g of powdered soybean milk, 10 g of a mixture of raffinose and stachyose, 5 g of guar gum and 1000 g of water were added and dissolved.
Tofu was prepared in the same manner as in Example 1 by heating and homogenizing at 5 ° C for 5 minutes. This was snap frozen at -80 ° C and then at -20 ° C.
After storing for 60 days, it was thawed in hot water to obtain the desired tofu having a good texture like cotton tofu.
比較例１ 常法により得られた固形分10％濃度の豆乳1kgに対し
て、オリゴ糖アルコール15gを加えて溶解させ、85℃で1
0分間加熱撹拌して均一化した。Comparative Example 1 15 g of oligosaccharide alcohol was added to 1 kg of soy milk having a solid content of 10% and obtained by a conventional method, and dissolved.
Heat and stir for 0 minutes to homogenize.
次いで、30℃に冷却後、凝固剤としてグルコノデルタラ
クトン3.2gを添加溶解し、容器に充填した後、85℃の熱
水中で45分間加熱し、凝固させた。これを−35℃で凍結
し、同温度で60日間保存後、解凍したところ、凍結前の
元の豆腐に比べて食感的に若干硬い様な印象を受けた。Then, after cooling to 30 ° C., 3.2 g of glucono delta lactone was added and dissolved as a coagulant, filled in a container, and then heated in hot water of 85 ° C. for 45 minutes to coagulate. When this was frozen at −35 ° C., stored at the same temperature for 60 days, and then thawed, an impression was felt that it was slightly harder in texture than the original tofu before freezing.
［発明の効果］ 以上説明したように、本発明の冷凍豆腐は、豆腐原料で
ある豆乳に所定量のオリゴ糖と多糖類が添加されている
ので、冷凍時における大豆蛋白質の凍結変性が効果的に
防止され、解凍すると冷凍前の滑らかな食感を有する豆
腐に戻る。[Effects of the Invention] As described above, the frozen tofu of the present invention is effective in freezing denaturation of soybean protein during freezing, because a predetermined amount of oligosaccharides and polysaccharides is added to soymilk which is a tofu raw material. When frozen, it reverts to tofu, which has a smooth texture before freezing.
本発明により、従来は長期保存が困難であった高含水率
の生豆腐を長期保存できるようになった。これにより、
家庭用冷凍庫に保存しておき、所望の時にいつでも解凍
して豆腐として、そのまま食することも、あるいは、和
風料理または中華料理などの素材として利用することが
できる。According to the present invention, raw tofu having a high water content, which has been difficult to store for a long time, can be stored for a long time. This allows
It can be stored in a home freezer and thawed at any time as desired tofu to be eaten as it is, or it can be used as a material for Japanese-style dishes or Chinese dishes.
Claims (2)
005〜0.5重量部と多糖類0.005〜１重量部を配合した混
合物から調製されたことを特徴とする冷凍豆腐。1. An oligosaccharide is added to 1 part by weight of a soy milk solid content.
Frozen tofu prepared from a mixture of 005 to 0.5 parts by weight and 0.005 to 1 parts by weight of a polysaccharide.
005〜0.5重量部と多糖類0.005〜１重量部を配合し、こ
の混合物を水に溶解した後、常法により豆腐を調製し、
これを冷凍することを特徴とする冷凍豆腐の製造方法。2. Oligosaccharides are added to 1 part by weight of soy milk solids.
005 to 0.5 parts by weight and 0.005 to 1 parts by weight of polysaccharide were mixed, and after dissolving this mixture in water, tofu was prepared by a conventional method,
A method for producing frozen tofu, which comprises freezing this.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2205471A JPH078212B2 (en) | 1990-08-02 | 1990-08-02 | Frozen tofu and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2205471A JPH078212B2 (en) | 1990-08-02 | 1990-08-02 | Frozen tofu and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0488959A JPH0488959A (en) | 1992-03-23 |
| JPH078212B2 true JPH078212B2 (en) | 1995-02-01 |
Family
ID=16507413
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2205471A Expired - Fee Related JPH078212B2 (en) | 1990-08-02 | 1990-08-02 | Frozen tofu and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH078212B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09252740A (en) * | 1996-03-25 | 1997-09-30 | Daishiyoku:Kk | Production of frozen bean curd |
| JPH10127247A (en) * | 1996-10-31 | 1998-05-19 | Tajimaya Shokuhin Kk | Production of frozen cotton-strained bean curd |
-
1990
- 1990-08-02 JP JP2205471A patent/JPH078212B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0488959A (en) | 1992-03-23 |
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