JP2808752B2 - Manufacturing method of retort mapo tofu that can be stored for a long time at room temperature - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial application field) The present invention requires tofu prepared by reacting soy milk with transglutaminase together with a coagulant at a temperature of 80 ° C. or lower, and using the tofu thus obtained. The present invention relates to a method for producing retort mapo tofu that can be stored at room temperature for a long period of time, characterized in that it is made into a suitable strip according to the above, then filled into a heat-resistant container together with minced meat and seasonings and sterilized by retort.

(Prior Art, Problems to be Solved by the Invention) As a long-term storage method of mapo tofu, aseptic filling and retort sterilization can be considered. However, aseptic filling requires a special manufacturing environment, and chilled storage is common for preservation, and the shelf life is still insufficient. In addition, retort sterilization has also conventionally had problems such as breaking of the tofu after retort treatment and hardening of the texture of the tofu due to water separation.

An object of the present invention is to provide a method for producing retort mapo tofu that can be distributed more easily and can be stored for a long time.

(Means and Effects for Solving the Problems) As a result of intensive studies to solve the above problems, the present inventors have found that when a coagulant is allowed to act on soymilk to prepare tofu, a peptide chain is used together with the coagulant. Of glutamine residue in
The action of transglutaminase (hereinafter sometimes abbreviated as TGase), which catalyzes the acyl transfer reaction of the carboxamide group, can impart retort resistance to tofu and prevent mold loss and water separation after retort treatment. I found what I could do. Accordingly, the inventors have found that the tofu prepared in this manner can be made into retort mapo tofu by filling into a heat-resistant container together with seasonings such as minced meat, chili, and miso and subjecting to retort treatment, thereby completing the present invention. did.

ADVANTAGE OF THE INVENTION According to this invention, retort mapo tofu which has retort resistance and can be distributed for 6 months or more at normal temperature for a long period of time is provided.

 Hereinafter, the present invention will be described in detail.

TGases that can be used in the present invention, regardless of their origin, are derived from microorganisms (JP-A-64-27471), from mammals (JP-A-64-27471), from fish (Seki Nobuo et al., "Abstracts of the Autumn Meeting of the Fisheries Society of Japan, 1988" 16
7), and those based on gene cloning using biotechnology (Japanese Patent Application No. 63-132000).

According to the present invention, in order to produce mabo tofu that can be stored at room temperature for a long time, first, a coagulant and TGase are allowed to act on soymilk to prepare tofu to be filled in a heat-resistant container. This preparation may be performed in accordance with a known method for preparing tofu, except that TGase is used in combination with a coagulant and there are some restrictions associated with this combination.

Therefore, as the soymilk liquid, the following soymilk liquids conventionally used in the preparation of tofu can be exemplified. The first is a soy milk obtained from whole soybeans, which is prepared by immersing whole soybeans in water (preferably at a water temperature of 5 to 30 ° C. and 8 times).
~ 24 hours), ground, watered (preferably 4 to 8 times the raw soybean including water absorption during immersion), and added with an antifoaming agent (various edible ones, for example, fatty acid monoglyceride, made of silicone resin) ), Heating and steaming (using various devices to dissolve proteins and fats in soy milk, sterilize and deactivate trypsin inhibitor, for example, 100 minutes over 5 minutes).
C. and kept at that temperature for 3-5 minutes. afterwards,
It can be obtained by squeezing to separate and remove okara. Alternatively, the soybean may be obtained by grinding and adding water to soybeans soaked in water, separating and removing okara, heating at 100 ° C. for 3 to 5 minutes, and then allowing to cool. No. 2 is a soymilk liquid obtained from full fat soymilk powder, which is added to soymilk powder (7-
15 times, preferably 9 to 11 times), heat and stir (2 to 2 times)
(Take it around 100 ° C for 10 minutes and keep it for 2 to 10 minutes)
It can be obtained by allowing it to cool. No. 3 is soy milk obtained from isolated soy protein,
Water to a defatted protein powder having a protein content of, for example,
For example, it can be obtained by adding a fat such as a vegetable oil, and, if necessary, starch and various emulsifiers to heat and emulsify.

By the way, in the conventional preparation of tofu, such a soy milk is
Various hydrates of calcium sulfate, calcium chloride, magnesium chloride, natural bittern, curcono delta lactone (GD
L) or the like is added to a concentration of 0.1 to 5%, and the mixture is stirred and left to coagulate the soymilk liquid and dehydrated appropriately to prepare soymilk having a desired hardness. During the treatment, TGase acts together with the coagulant.

The purpose of the combined use of TGase is to prepare a retort-resistant tofu utilizing its ability to cross-link and polymerize a protein. For this purpose, the following coagulation treatment conditions may be employed. : Soy milk protein concentration: 3-10%, preferably 4-7
%, Coagulant: everything generally used for tofu preparation,
For example, CaSO ₄ , CaCl ₂ , MgCl ₂ , GDL can be mentioned, preferably GDL, TGase concentration: 0.1 to 100 u / g protein, preferably 1 to 1
0u / g protein, coagulation temperature: 80 ° C. or less, preferably 50-70 ° C., coagulation reaction time: 10 minutes to overnight, preferably 30 to 120 minutes. If too thin, coagulation is incomplete, and if too thick, the texture becomes too hard.
GDL is preferred because the operability is good and the texture of the tofu is good.If the TGase concentration is too low, the effect of TGase does not appear, and if it is too high, the elasticity of the tofu becomes too strong, and the coagulation concentration If too low, the coagulation is incomplete, if too high, the TGase is deactivated, and if the coagulation reaction time is too short, the tissue becomes uneven, and if too long, the reaction proceeds and the elasticity of the tofu becomes too strong. Because it is.

It should be noted that various additives such as emulsifiers conventionally used in the preparation of tofu may be added during the coagulation treatment so long as the effects of the present invention are not impaired.

After the coagulation treatment, the coagulation solution is filtered and dehydrated to obtain tofu having a desired hardness, or left to stand, cooled, or incubated for allowing TGase to act appropriately to prepare tofu. In any case, the treatment of the coagulation liquid obtained by the coagulation treatment may be the conventional treatment. The incubation is preferably performed at 5 to 60 ° C. for 1 to 24 hours. When this operation is performed, the shape retention and water retention are further improved.

Next, the tofu prepared in this manner is cut into an appropriate size, and the cut meat and the seasoning are filled in a heat-resistant container such as a retort pouch. Regardless, it may be performed by a normal method. Minced meat is normal minced meat such as pork and chicken, but the processing before filling is not particularly limited,
It is preferable to fry in oil in advance in terms of flavor and texture. The seasoning is also a seasoning used for ordinary mapo tofu. In addition to miso, bean soy sauce, bean drum, sugar, salt, vinegar, soy sauce, sesame oil, MSG (L-glutamate monosoda salt), pepper, pepper, ginger, garlic It is composed of sour agents, thickeners such as starch, caramel and the like. Minced meat, seasonings, and tofu may be mixed and cooked before filling, or may be filled separately.

The packing material to be filled is not limited as long as it has retort resistance.

The filled mabo tofu is retorted (TGase is completely inactivated in this treatment) and the final product is obtained.
The heating conditions in the retort treatment are 5 to 12 at 100 to 140 ° C.
The time may be 0 minutes, preferably 10 to 30 minutes at 110 to 125 ° C.
If the heating conditions in the retort treatment are too low, the sterilization is insufficient if the temperature is too low, and if the temperature is too high, `` su '' will occur in the tofu, and if the treatment time is too short, the sterilization will be insufficient,
If the length is too long, a retort smell is generated. There are no special restrictions on the final product. However, the actual retort processing is controlled by the F0 value, and this F0 value is 0.2
The treatment is carried out under the conditions of from 10 to 10, preferably from 4 to 6.
The F0 value is the minimum heating time (minutes, seconds) required to kill a predetermined number of microorganisms at a constant temperature, and usually means the minimum heating lethal time (F0) at 250 ° F (121.1 ° C). . This value is used as an index for indicating the heat sterilization effect of the food.

The reason for adopting such retort treatment conditions is to enable storage at room temperature for 6 months or more in terms of quality and hygiene.

Therefore, the retort-cooked food containing tofu produced in this manner has a good texture, does not have water separation or shape loss, and can be distributed at room temperature for more than 6 months and for a long period of time.

Example 1 After soaking 10 kg of whole soybeans in water overnight, "go" was obtained using a grinder while adding 20 water. 200 g of an antifoaming agent (fatty acid monoglyceride) was added to the mixture, and water was added so that the total amount became 40. Then, the mixture was heated in a cooking pot. Heat at 100 ℃ for 5 minutes to give appropriate denaturation to soy protein
And then kept at the same temperature for 3 minutes in order to eliminate the boiled portion and uniformly heat. After the heating, the mixture was filtered to obtain about 30 soymilk (protein concentration: 7%).

The soymilk was cooled to 65 ° C. by leaving it at room temperature, and 3 g of glucono-delta-lactone was added to each of the soymilk, and transglutaminase (BTG-1 obtained by the method of Example 1 in JP-A-64-27471: specific activity of 2.0 u) was used. / mg) of 350mg per soymilk (10u
/ g protein), forming machine (14cm × 16cm × 4cm)
And left at 50 ° C. for 1 hour to allow the enzyme reaction to proceed sufficiently (tofu for retort mapo tofu of the present invention).

A transglutaminase previously inactivated by heating was used as a control (Comparative Tofu 1). The tofu according to the present invention and the tofu for comparison were each heated to 90 ° C., and 10 The enzyme was inactivated by holding for a minute. After the heating was completed, the molding machine was taken into water and cooled, and the tofu was taken out of the molding machine, exposed to running water for 3 hours, and then cut into a cube having a side of 1.5 cm in length to prepare a tofu for mapo tofu.

90g of mapo tofu sauce prepared according to the composition shown in Table 1 and 2
110 g of each type of tofu was filled in a separate retort pouch.

The two kinds of samples prepared as described above were treated using a high-temperature and high-pressure cooking sterilizer manufactured by Hisaka Seisakusho Co., Ltd. at 110 ° C. until the F0 value became 4.0 (Sample 1 (the present invention), Sample 2
(Comparative 1)).

Also, commercially available silken tofu was prepared by adding cut, filling, and retort treatment in the same manner as described above (Sample 3 (Comparative 2)).

Table 1 Mixing of mapo tofu sauce Onion 2.7kg Ground pork 3.5 Salad oil 0.4 Chinese seasoning (Cook-Do manufactured by Ajinomoto Co., Inc.) , Straight mabo tofu) 4.9 Food salt 0.1 Soy sauce 0.2 Starch 0.8Water 7.4 Total 20.0 or more before each retort-treated mabo tofu tofu
Prepared using the commercially available silken tofu (non-retorted)
Control Tamapo tofu (0 points, 5 points overall)
And perform sensory evaluation (10 panelists) and obtain the results shown in Table 2.
Obtained.

From the results in Table 2, it can be seen that the tofu of the retort-treated mabo tofu (sample 1) produced using the tofu prepared by the action of TGase had the same appearance, smoothness, softness and softness as the control. TG
Tofu of retort-treated mabo tofu (sample 2) manufactured using tofu prepared using ase and thus without the action of TGase, and retort mapo tofu (sample 3) manufactured using commercial tofu as it is Tofu has a bad appearance due to a large number of broken pieces of tofu and has a hard and rough texture.

Further, as shown in Table 3, the water separation after the retort was evaluated based on the weight loss of the tofu before and after the retort. When the tofu treated with TGase (Sample 1) was used, the tofu prepared without TGase (Sample 2) and It became clear that the water separation after retort was significantly reduced as compared with commercially available tofu (sample 3).

Example 2 600 ml of water was added to 65 g of soymilk powder (“Hi-Proton” manufactured by Nippon Protein Industry Co., Ltd.) (protein concentration: 6).
%) And heated in a gas range with stirring. After boiling, the heat was reduced to a certain level, kept for 3 minutes, and then removed from the fire. The mixture was cooled to 70 ° C. while stirring, and 2 g of glucono delta lactone and 200 mg of TGase (BTG-1: specific activity 2.0 u / mg) were added to water.
It was dissolved in 50 ml and added (10 u / g protein).

The control system was inactivated by heating to 95 ° C in advance.
TGase was used.

The above-mentioned soy milk liquid was immediately filled in the molding container described in Example 1, heated to 55 ° C. and kept for 30 minutes, and then heated to 90 ° C. for 10 minutes to inactivate the enzyme. Kept. After taking it in running water and cooling, 165 g of tofu cut into cubes of 1.5 cm on each side was added to each of the sauces in Table 4.
135g together with the retort pouch. This was heated to 110 ° C using a high-temperature high-pressure cooking sterilizer manufactured by Hisaka Seisakusho Co., Ltd.
Was retorted to an F0 value of 4.0.

Table 4 Composition of Mapo Tofu Sauce 140g minced pork 130 minced chicken 50 soybean oil 22 Chinese seasoning (Cook-Do manufactured by Ajinomoto Co., Inc.) , Straight mabo tofu) 240 food salt 3 soy sauce 12 starch 25Water 378 A total of over 1000 kinds of two types of mabo tofu
Mapo tofu prepared using tofu (non-retorted)
Troll (0 points, overall evaluation is 5 points), sensory test
(10 panelists) and obtained the results shown in Table 5.
Was.

As shown in Table 5, those treated with TGase had the same color tone, flavor, mouthfeel, and overall evaluation as the control, whereas those using the inactivated TGase were harder and more elastic than the control. There was no taste or texture.

Example 4 (Long-term storage test) Transglutaminase BTG- prepared in Example 1
The retort-treated mapo tofu treated with 1 was kept in a pouch in a thermostat at 25 ° C. and a relative humidity of 60%, taken out after 1 month, 3 months, and 6 months, and removed as in Example 1. Sensory evaluation was performed. Table 6 shows the results.

The same as above was performed on retort mapo tofu prepared using commercially available silken tofu, and within 1 month, the texture of mapo tofu increased remarkably, and it was preferable as tofu as a dishwasher. There was no texture.

From these results, it was found that using the method of the present invention, stable quality could be maintained from immediately after preparation to six months later.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-53-130454 (JP, A) JP-A-58-47457 (JP, A) JP-A-4-121155 (JP, A) JP-A 61- 146162 (JP, A) (58) Field surveyed (Int. Cl. ⁶ , DB name) A23L 1/20 A23L 1/48

Claims (1)

(57) [Claims] 1. A tofu is prepared by reacting a soy milk with a coagulant at 80 ° C. or lower and a transglutaminase which catalyzes an acyl transfer reaction of a γ-carboxamide group of a glutamine residue in a peptide chain. Retort hemp that can be stored for a long time at room temperature, characterized in that the tofu prepared as described above is cut into small pieces of appropriate size as required, and then filled in a heat-resistant container together with minced meat and seasonings and sterilized by retort. A method of manufacturing granny tofu.