JP3263350B2 - Coagulated soymilk and method for producing the same - Google Patents
Coagulated soymilk and method for producing the sameInfo
- Publication number
- JP3263350B2 JP3263350B2 JP29732597A JP29732597A JP3263350B2 JP 3263350 B2 JP3263350 B2 JP 3263350B2 JP 29732597 A JP29732597 A JP 29732597A JP 29732597 A JP29732597 A JP 29732597A JP 3263350 B2 JP3263350 B2 JP 3263350B2
- Authority
- JP
- Japan
- Prior art keywords
- soymilk
- coagulated
- tofu
- acidic substance
- soy milk
- 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
- 235000013322 soy milk Nutrition 0.000 title claims description 52
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 239000000126 substance Substances 0.000 claims description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 14
- 230000002378 acidificating effect Effects 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 13
- 239000002253 acid Substances 0.000 claims description 11
- 239000000701 coagulant Substances 0.000 claims description 8
- 238000005345 coagulation Methods 0.000 claims description 8
- 230000015271 coagulation Effects 0.000 claims description 8
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 230000001112 coagulating effect Effects 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 235000013527 bean curd Nutrition 0.000 description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 239000000047 product Substances 0.000 description 9
- 238000010438 heat treatment Methods 0.000 description 7
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 5
- 108010073771 Soybean Proteins Proteins 0.000 description 5
- 238000007796 conventional method Methods 0.000 description 5
- 235000019710 soybean protein Nutrition 0.000 description 5
- 235000010469 Glycine max Nutrition 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 229910001629 magnesium chloride Inorganic materials 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 206010016807 Fluid retention Diseases 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- -1 and among these Chemical compound 0.000 description 1
- 235000021425 apple cider vinegar Nutrition 0.000 description 1
- 229940088447 apple cider vinegar Drugs 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、酸性物質により凝
固してなる、新規な形態の豆腐等の豆乳凝固物と、その
製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel form of coagulated soymilk such as tofu, which is coagulated by an acidic substance, and a method for producing the same.
【０００２】[0002]
【従来の技術】豆腐は豆乳に塩化マグネシウム（いわゆ
るニガリ）等の凝固剤を加えて凝固して造られるのが一
般的であるが、これとは別に、豆乳に酸を加えて凝固さ
せることも知られている。これに関連する先行技術とし
ては、例えば、特公昭６０−４９４７０号公報があり、
豆乳を豆腐に凝固させるのに、補助凝固剤として塩化カ
ルシウムを、ＰＨの緩衝剤として乳酸石灰及びクエン酸
ソーダを夫々使用し、クエン酸を凝固剤として加え、９
０°Ｃに加熱して豆腐にすることを特徴とする袋詰豆腐
の製造法が開示されている。有機酸を使用して豆腐を造
る場合には、酸が豆乳に混和されるとすぐに豆乳の粘度
が高くなるので、袋詰豆腐のように、通常細管を通じて
豆乳を容器に充填口締して加熱凝固する方式では、袋詰
容器に充填することができない。したがって、この困難
を克服するために、豆乳に特有のＰＨ緩衝剤と補助凝固
剤を加える点が、上記先行技術のポイントである。更
に、上記の問題と共に、豆乳を酸で凝固させる場合に
は、凝固物がモロモロのゲル状となり、均一なゲル状組
織にならないという問題がある。2. Description of the Related Art Tofu is generally made by adding a coagulant such as magnesium chloride (so-called nigari) to soy milk, and then coagulating. Alternatively, soy milk can be coagulated by adding an acid to soy milk. Are known. As related prior art, for example, there is Japanese Patent Publication No. 60-49470.
To coagulate soy milk into tofu, calcium chloride was used as an auxiliary coagulant, lactate lime and sodium citrate were used as buffer for PH, and citric acid was added as a coagulant.
A method for producing bagged tofu characterized by heating to 0 ° C. to make tofu is disclosed. When using organic acids to make tofu, the viscosity of the soy milk increases as soon as the acid is mixed with the soy milk, so like a bagged tofu, fill the soy milk into a container usually through a thin tube and tighten the mouth. In the method of heat coagulation, it is not possible to fill a bagged container. Therefore, the point of the prior art is to add a PH buffer and an auxiliary coagulant specific to soymilk in order to overcome this difficulty. Further, when coagulating soymilk with an acid, there is a problem that the coagulated material becomes a moromo gel and does not form a uniform gel-like structure.
【０００３】[0003]
【発明が解決しようとする課題】上記の現状に鑑み、本
発明は、これらの問題がなく、先行技術とは異なる手段
で、酸によって凝固された、均一な組織を有する、新規
な形態の豆腐等の豆乳凝固物の提供を目的とする。これ
と共に、上記の性能を有する豆乳凝固物を効果的に製造
するための方法の提供を目的とする。SUMMARY OF THE INVENTION In view of the above situation, the present invention is free of these problems and has a novel form of tofu having a uniform structure coagulated by an acid by means different from the prior art. The purpose is to provide coagulated soymilk. It is another object of the present invention to provide a method for effectively producing a soymilk coagulated product having the above performance.
【０００４】[0004]
【課題を解決するための手段】本発明者らが、研究を進
めた結果、豆乳の塩分濃度を調節して、これに酸を加え
ると、凝固の速度が遅延緩和され、凝固した豆腐が均一
なゲル状組織を有するものになる、との知見を得た。ま
た、塩分濃度の調節は、塩化ナトリウム等を加えて容易
に行い得る。本発明は、上記の知見に基づいて成された
もので、塩分濃度が０．０５重量％以上の酸性物質によ
り凝固してなる豆乳凝固物、を要旨とする。更に、塩分
濃度が０．０５重量％以上の豆乳を、酸性物質により凝
固することを特徴とする豆乳凝固物の製造方法、を別の
要旨とする。Means for Solving the Problems As a result of research conducted by the present inventors, when the salt concentration of soymilk was adjusted and acid was added thereto, the rate of coagulation was slowed down and alleviated, and the coagulated tofu became uniform. It has been found that the gel has a good gel-like structure. The adjustment of the salt concentration can be easily performed by adding sodium chloride or the like. The present invention has been made based on the above findings, and has a gist of a soymilk coagulated product obtained by coagulating with an acidic substance having a salt concentration of 0.05% by weight or more. Further, another object of the present invention is a method for producing a coagulated soymilk, wherein coagulated soymilk having a salt concentration of 0.05% by weight or more is coagulated with an acidic substance.
【０００５】[0005]
【発明の実施の形態】以下、本発明について詳細に説明
する。出発原料として用いる豆乳は、常法により製造し
たものが使用可能である。例えば、丸大豆、脱皮大豆も
しくは脱脂大豆（この場合は浸漬は行わない）を原料と
し、以下の方法により製造する。原料→水浸漬→加水→
磨砕（呉）→加熱処理→分離→豆乳上記製造工程におけ
る加熱処理は、通常８０〜１００°Ｃで行う。３０秒〜
１０分間の煮熱処理等を施すことが望ましい。このよう
な加熱処理は、大豆蛋白の適度な熱変性を生じ、その結
果、出来上り豆腐等の凝固物の保水性を高め、更に、口
当たりを改善する。尚、前記工程において、場合によっ
ては、「呉」の段階で加熱処理を省き、直接分離工程に
付してもよい。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. As the soymilk used as a starting material, one produced by a conventional method can be used. For example, whole soybeans, dehulled soybeans or defatted soybeans (in this case, no immersion is performed) are used as a raw material, and are produced by the following method. Raw material → water immersion → water →
Grinding (Kure) → Heat treatment → Separation → Soy milk The heat treatment in the above production process is usually performed at 80 to 100 ° C. 30 seconds ~
It is desirable to perform a boiling heat treatment or the like for 10 minutes. Such heat treatment causes appropriate heat denaturation of the soybean protein, and as a result, increases the water retention of the coagulated product such as tofu, and further improves the mouthfeel. In the above step, the heat treatment may be omitted at the stage of “Kure”, and may be directly applied to the separation step in some cases.
【０００６】また、例えば、前記のように製造された豆
乳を、更に噴霧乾燥等により粉末化もしくは顆粒化した
粉末豆乳として使用してもよい。このような粉末豆乳
は、水又は湯中に分散溶解させた後使用する。更に、原
料の別の態様のものとして、豆乳として分離大豆蛋白質
の水溶液を用いることができる。上記水溶液は、常法に
より製造され、例えば、豆乳に酸等の沈殿剤を加え、大
豆蛋白質を沈殿させ、該沈殿物を再度水に分散溶解させ
ることによって得られる。For example, the soymilk produced as described above may be further used as powdered or granulated soymilk by spray drying or the like. Such powdered soymilk is used after being dispersed and dissolved in water or hot water. Further, as another embodiment of the raw material, an aqueous solution of isolated soybean protein can be used as soymilk. The aqueous solution is produced by a conventional method, for example, by adding a precipitant such as an acid to soymilk to precipitate soybean protein, and dispersing and dissolving the precipitate in water again.
【０００７】以上のようにして得られた豆乳は、各種固
形分濃度で使用し得る。目安として、標準的な濃度を示
すと、分離大豆蛋白質の水溶液の場合は、豆乳全重量基
準で３〜８重量％（以下％と略称する）、好ましくは
４．５〜７％の範囲が、食味、食感の優れた豆腐等を供
し得る上で望ましい。分離大豆蛋白質の水溶液以外の場
合は、８〜１５％、好ましくは１０〜１３％の範囲が同
様の点から望ましい。[0007] The soymilk obtained as described above can be used at various solid contents. As a guide, when a standard concentration is shown, in the case of an aqueous solution of isolated soybean protein, the range is 3 to 8% by weight (hereinafter abbreviated as%), preferably 4.5 to 7% based on the total weight of soymilk, This is desirable because tofu having excellent taste and texture can be provided. In the case other than the aqueous solution of the isolated soybean protein, a range of 8 to 15%, preferably 10 to 13% is desirable from the same point.
【０００８】本発明では、上記豆乳の塩分濃度を０．０
５％以上、好ましくは０．０５〜０．２５％、更に好ま
しくは０．１０〜０．２０％に調整する。塩分濃度が上
記範囲に満たないと、豆乳の凝固の遅延緩和及び凝固物
の組織を均一なゲル状にする効果が十分に達成されない
場合があり、反対に、上記範囲を超えると、凝固物の食
味に影響を与えやすくなる。したがって、上記の範囲
で、豆乳の凝固を適度に遅延緩和させると共に、凝固物
の組織を均一なゲル状とし、かつ良好な食感、食味のも
のとすることが可能となる。豆乳の塩分濃度を上記範囲
に調整するためには、例えば、塩化ナトリウムを豆乳に
対して０．０５％以上、好ましくは０．０５〜０．２５
％、更に好ましくは０．１０〜０．２０％添加すればよ
い。In the present invention, the salt concentration of the soymilk is adjusted to 0.0
It is adjusted to 5% or more, preferably 0.05 to 0.25%, more preferably 0.10 to 0.20%. If the salt concentration is less than the above range, the effect of delaying the coagulation of soy milk and making the coagulated tissue uniform gel-like effect may not be sufficiently achieved. It becomes easy to affect the taste. Therefore, within the above range, the coagulation of soymilk can be moderately delayed and alleviated, and the coagulated product can have a uniform gel-like structure and a good texture and taste. In order to adjust the salt concentration of the soymilk to the above range, for example, sodium chloride is added to the soymilk in an amount of 0.05% or more, preferably 0.05 to 0.25%.
%, More preferably 0.10 to 0.20%.
【０００９】次に、塩分濃度を調整した豆乳に、凝固剤
として酸性物質を添加混合して豆乳を凝固する。酸性物
質の使用態様は、常法に従えばよく、例えば、酸性物質
の粉末を直接豆乳に混合したり、あるいは予め水に溶解
し溶液としたものを添加してもよい。Next, an acidic substance as a coagulant is added to and mixed with the soymilk having adjusted salt concentration to coagulate the soymilk. The mode of use of the acidic substance may be in accordance with a conventional method. For example, the powder of the acidic substance may be directly mixed with soy milk, or a solution prepared by dissolving in water in advance may be added.
【００１０】酸性物質としては、何れの種類の酸を使用
してもよく、その添加量についても特に制限はない。酸
性物質の例としては、クエン酸、リンゴ酢、酢酸が挙げ
られ、これらの中でもクエン酸の使用が望ましい。酸性
物質は、例えば、クエン酸換算で豆乳に対して０．１０
〜０．２５％、好ましくは０．１３〜０．２２％添加す
ればよい。上記の各好適態様により、凝固物の組織を均
一なゲル状とし、かつ良好な食感、食味のものとするこ
とが可能となる。尚、硫酸マグネシウム、硫酸カルシウ
ム、塩化マグネシウム等の凝固剤を適宜の量上記酸性物
質と併用することもできる。As the acidic substance, any kind of acid may be used, and the amount of the acid substance is not particularly limited. Examples of the acidic substance include citric acid, apple cider vinegar, and acetic acid, and among these, citric acid is preferably used. The acidic substance is, for example, 0.10 with respect to soy milk in terms of citric acid.
To 0.25%, preferably 0.13 to 0.22%. According to each of the preferred embodiments described above, it is possible to make the texture of the coagulate into a uniform gel, and to have a good texture and taste. Incidentally, a coagulant such as magnesium sulfate, calcium sulfate, magnesium chloride or the like can be used in an appropriate amount in combination with the above acidic substance.
【００１１】以上の操作により、豆乳を豆腐等の凝固物
に凝固させることができる。凝固は室温でも行い得る
が、豆乳を４０〜９０°Ｃに加熱して行うことができ
る。更に、凝固物を製品化する場合には、塩分調整及び
酸性物質の添加を終えた豆乳を、常法に従い容器に充填
・密封し、必要に応じて加熱殺菌処理して、充填豆腐を
製造することができる。また、凝固物を常法に従い水さ
らしして絹ごし豆腐を得るか、凝固物を均してプレスし
た後、水さらしして木綿豆腐を得ることもできる。By the above operation, soy milk can be coagulated into coagulated material such as tofu. Although coagulation can be performed at room temperature, it can be performed by heating soy milk to 40 to 90 ° C. Furthermore, when commercializing the coagulated product, the soymilk after the salt content adjustment and the addition of the acidic substance has been completed is filled and sealed in a container according to a conventional method, and then heat-sterilized as necessary to produce a filled tofu. be able to. Further, the coagulated material can be exposed to water according to a conventional method to obtain silken tofu, or the coagulated material can be pressed and then exposed to water to obtain cotton tofu.
【００１２】[0012]
実施例１ 丸大豆を水浸漬した後、これに加水して磨砕し、得られ
た呉に蒸煮処理を施す。続いてこの呉を遠心分離してオ
カラを除去し、固形分濃度約１２％の豆乳１０ｋｇを
得、これを品温７０°Ｃまで冷却した。上記の豆乳に塩
化ナトリウム（粉末）１０ｇを添加混合し、豆乳の塩分
濃度を約０．１％とした。引き続いて、凝固剤として１
５ｇのクエン酸（粉末）を添加混合した後、型に流し込
んで、豆乳を凝固させて豆腐を製造した。得られた絹ご
し豆腐は、均一に凝固したゲル状で、組織が滑らかで、
食味、食感共優れたものであった。Example 1 Whole soybeans were immersed in water, then hydrated and ground, and the obtained go was subjected to a steaming treatment. Subsequently, the go was centrifuged to remove okara, and 10 kg of soy milk having a solid content of about 12% was obtained, and this was cooled to a product temperature of 70 ° C. 10 g of sodium chloride (powder) was added to the above soy milk and mixed to make the salt concentration of the soy milk about 0.1%. Subsequently, 1 as a coagulant
After adding and mixing 5 g of citric acid (powder), the mixture was poured into a mold to coagulate soymilk to produce tofu. The resulting silken tofu is a uniformly coagulated gel, with a smooth tissue,
Both taste and texture were excellent.
【００１３】実施例２ 塩化ナトリウムとクエン酸を水５００ｇに分散溶解し
て、一緒に豆乳に添加混合する以外は、実施例１と同様
にして豆腐を製造した。得られた絹ごし豆腐は、実施例
１のものと同様に高品質のものであった。Example 2 Tofu was produced in the same manner as in Example 1 except that sodium chloride and citric acid were dispersed and dissolved in 500 g of water and added and mixed together with soymilk. The obtained silken tofu was of high quality as in Example 1.
【００１４】実施例３〜７及び比較例１ 塩化ナトリウムとクエン酸の添加量を変える以外は、実
施例１と同様にして豆腐を製造した。各実施例及び比較
例で得られた豆腐の品質性能について調べた結果を、表
１に示す。Examples 3 to 7 and Comparative Example 1 Tofu was produced in the same manner as in Example 1 except that the amounts of sodium chloride and citric acid were changed. Table 1 shows the results of examining the quality performance of the tofu obtained in each of the examples and comparative examples.
【００１５】表 １ Table 1
【００１６】[0016]
【発明の効果】本発明の豆乳凝固物によれば、酸によっ
て凝固された、均一な組織を有する新規な形態の豆腐等
の豆乳凝固物の提供が可能となる。更に、本発明の製造
方法によれば、急激な凝固に基づいて、モロモロのゲル
状組織となるという、酸によって凝固する場合に特有の
現象を抑えて、上記の性能を有する豆乳凝固物を効果的
に製造することが可能となる。According to the soymilk coagulated product of the present invention, it is possible to provide a novel form of soymilk coagulated product such as tofu having a uniform structure coagulated by an acid. Furthermore, according to the production method of the present invention, based on rapid coagulation, a gel-like structure of moromolo is suppressed, a phenomenon peculiar to coagulation by acid is suppressed, and a soymilk coagulated product having the above performance is effectively produced. It becomes possible to manufacture it.
フロントページの続き (56)参考文献 特開 昭60−118158（ＪＰ，Ａ) 特開 昭52−117456（ＪＰ，Ａ) 特開 昭59−88058（ＪＰ，Ａ) 特開 昭58−209951（ＪＰ，Ａ) 特開 昭58−209950（ＪＰ，Ａ) 特開 平６−276986（ＪＰ，Ａ) 特開 昭59−59169（ＪＰ，Ａ) 特公 昭53−37424（ＪＰ，Ｂ１) 特公 昭48−38151（ＪＰ，Ｂ１) 川原正希知 他，ジャパンフードサイ エンス，1989年，Ｖｏｌ．28，Ｎｏ. 10，ｐａｇｅｓ 76−79 (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/20 104 A23L 1/20 106 ＪＩＣＳＴファイル（ＪＯＩＳ) ＪＡＦＩＣファイル（ＪＯＩＳ)Continuation of front page (56) References JP-A-60-118158 (JP, A) JP-A-52-117456 (JP, A) JP-A-59-88058 (JP, A) JP-A-58-209951 (JP) JP-A-58-209950 (JP, A) JP-A-6-276986 (JP, A) JP-A-59-59169 (JP, A) JP-B-53-37424 (JP, B1) JP-B-B1 48-38151 (JP, B1) Maki Kawahara et al., Japan Food Science, 1989, Vol. 28, No. 10, pages 76-79 (58) Fields investigated (Int. Cl. 7 , DB name) A23L 1/20 104 A23L 1/20 106 JICST file (JOIS) JAFIC file (JOIS)
Claims (5)
剤を含まず酸性物質により凝固してなる豆乳凝固物。1. Coagulation having a salt concentration of 0.05% by weight or more .
A coagulated soymilk that does not contain an agent and is coagulated by an acidic substance.
を、凝固剤を使用せず、酸性物質により凝固することを
特徴とする豆乳凝固物の製造方法。2. A method for producing a coagulated soymilk, comprising coagulating soymilk having a salt concentration of 0.05% by weight or more with an acidic substance without using a coagulant .
分濃度を達成することを特徴とする請求項２記載の製造
方法。3. The method according to claim 2, wherein said salt concentration is achieved by adding sodium chloride to soymilk.
て０．１０〜０．２５重量％用いることを特徴とする請
求項２又は３記載の製造方法。4. The production method according to claim 2, wherein citric acid is used as the acidic substance in an amount of 0.10 to 0.25% by weight based on the soymilk.
えて塩分濃度を０．０５重量％以上とした、酸性物質に
より凝固してなる豆乳凝固物。 5. Addition of at least 0.05% by weight of sodium chloride.
The acid content is adjusted to 0.05% by weight or more.
A coagulated soymilk that is more solidified.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP29732597A JP3263350B2 (en) | 1997-10-29 | 1997-10-29 | Coagulated soymilk and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP29732597A JP3263350B2 (en) | 1997-10-29 | 1997-10-29 | Coagulated soymilk and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11127810A JPH11127810A (en) | 1999-05-18 |
| JP3263350B2 true JP3263350B2 (en) | 2002-03-04 |
Family
ID=17845058
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP29732597A Expired - Fee Related JP3263350B2 (en) | 1997-10-29 | 1997-10-29 | Coagulated soymilk and method for producing the same |
Country Status (1)
| Country | Link |
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| JP (1) | JP3263350B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6354791B1 (en) | 1997-04-11 | 2002-03-12 | Applied Materials, Inc. | Water lift mechanism with electrostatic pickup and method for transferring a workpiece |
-
1997
- 1997-10-29 JP JP29732597A patent/JP3263350B2/en not_active Expired - Fee Related
Non-Patent Citations (1)
| Title |
|---|
| 川原正希知 他，ジャパンフードサイエンス，１９８９年，Ｖｏｌ．２８，Ｎｏ．１０，ｐａｇｅｓ ７６−７９ |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6354791B1 (en) | 1997-04-11 | 2002-03-12 | Applied Materials, Inc. | Water lift mechanism with electrostatic pickup and method for transferring a workpiece |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH11127810A (en) | 1999-05-18 |
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