JP6423768B2 - Method for producing high calorie tofu - Google Patents

Description

  The present invention relates to a method for producing high-calorie tofu, and more particularly to a method for producing tofu with increased heat in tofu by blending oils and fats.

  Currently, in Japan, the proportion of elderly people, especially late elderly people, in the population is increasing rapidly. This trend will continue. Therefore, improvement of the quality of life (QOL) of the elderly is being sought in order to extend the life while maintaining a healthy life as much as possible. Among them, improvement of eating habits is one issue. Particularly in the case of elderly people, the amount of exercise decreases with age. However, a recent survey revealed that the amount of heat (calories) required to maintain the metabolic rate required to maintain physical condition is not adequately consumed from the diet. That is, the amount of calories commensurate with the amount of metabolism appropriate for the age is not ingested from the meal.

  In general, the amount of meal decreases with age. In addition, chewing and swallowing are not easy due to missing teeth. Therefore, the amount of heat and nutrients that can be taken from the diet will decrease. In this case, it is also possible to try to incorporate meals such as meat and fried foods that have a high calorific value even in a small amount. However, due to a decrease in the secretion amount of digestive enzymes, digestion and absorption do not proceed as expected. In addition, due to changes in preferences, they tend to prefer low protein, low fat meals. In other words, it will further accelerate the decline in the amount of energy consumed by the elderly. The problem of a decrease in the amount of energy consumed includes a decrease in physical strength and immunity. As a result, in addition to becoming prone to illness, it has recently been regarded as a problem as a factor that worsens dementia.

  If the harmful effects associated with a decrease in the amount of energy consumed can be eliminated, the quality of life of the elderly can be improved. Furthermore, it can lead to cost savings for medical care and nursing care. Therefore, in order to shift from conventional care treatment to onset patients to preventive care through meals, there is an urgent need to increase nutrition and calories (calories) in meals in daily life from the viewpoint of quality of life. It was an issue.

  From a series of circumstances, various foods that can be efficiently consumed by fats and oils even for elderly people with a small amount of meal have been sought. Of these oils and fats, the use of medium-chain fatty acids has attracted particular attention (see Patent Document 1, etc.). Medium chain fatty acids are degraded early after ingestion through meals and the like. In addition, since medium chain fatty acids are difficult to accumulate as body fat, they are also effective in obstructing obesity due to excessive heat.

International Publication WO2002 / 094039

  As described above, there has been a demand for a new food that utilizes the functionality of medium-chain fatty acids and that is added to foods that are eaten on a daily basis. In addition, it was necessary to consider not only the deliciousness but also the ease of eating. Therefore, taking into account the ease of eating, we have made improvements based on tofu that has been eaten in Japan for a long time, leading to higher calories.

  The present invention has been made in view of the above points, and by adding improvements to the production process of tofu, high-calorie tofu that enhances the functional addition peculiar to medium chain fatty acids, deliciousness, and good storage stability. A manufacturing method is provided.

That is, the invention of claim 1 obtains concentrated soymilk in which the solid content of soybeans in the soymilk is increased to 12 to 14% by weight, and the concentrated soymilk is allowed to stand at a temperature of 30 to 40 ° C. after prompting germination, said a jar Mi Nation step of cooling concentrated soy milk to below liquid temperature 10 ° C. (S10), a medium-chain fatty acid as a fat component in the thickening soy milk after the jar Mi Nation step An oil and fat addition step (S20) for adding oil and fat-added soy milk, a stirring step (S30) for stirring the oil and fat-added soy milk, and the oil and fat-added soy milk after the stirring step at a temperature of 120 to 150 ° C. a high-temperature sterilization step of heating for 6 seconds to obtain a sterilized oil added soymilk (S40), and defoaming step (S50) for defoaming said disinfecting oil added soy milk, the disinfecting oil added soy milk after the defoaming step bittern was added to and filled in a predetermined container sealing And then, according to the manufacturing method of the high-calorie tofu, characterized in that it comprises a solidified by heating at 80-90 ° C. 30 to 40 minutes filling molding process for forming a high-calorie tofu (S60).

  The invention of claim 2 relates to the method for producing high-calorie tofu according to claim 1, wherein the medium chain fatty acid is in the form of triacylglycerol.

  Invention of Claim 3 concerns on the manufacturing method of the high-calorie tofu of Claim 1 or 2 with which the amount of said medium chain fatty acids is contained in the said high-calorie tofu 8 to 10weight%.

  Invention of Claim 4 concerns on the manufacturing method of the high-calorie tofu of any one of Claim 1 thru | or 3 to which an emulsifier is added prior to stirring simultaneously with the stirring process.

  Invention of Claim 5 concerns on the manufacturing method of the high-calorie tofu of any one of Claim 1 thru | or 4 in which a defoaming pump is used in the said defoaming process.

  According to a sixth aspect of the present invention, the 50% integrated particle size distribution in the particle size distribution when the sterilized oil-and-fat-added soy milk before solidification of the high-calorie tofu is determined by a laser diffraction / scattering method is 10 μm or less. It concerns on the manufacturing method of the high-calorie tofu of any one of thru | or 5.

  Invention of Claim 7 concerns on the manufacturing method of the high-calorie tofu of any one of Claim 1 thru | or 6 whose calorie | heat amount per 100g of wet states of the said high-calorie tofu is 120 kcal or more.

According to the method for producing high-calorie tofu according to the invention of claim 1, a concentrated soy milk having a soybean solid content in the soy milk increased to 12 to 14% by weight is obtained, and the concentrated soy milk is heated to a temperature of 30 to 40 ° C. after prompting germination spores to stand under the a jar Mi Nation step of cooling concentrated soy milk to below liquid temperature 10 ° C. (S10), in the concentrated soy milk after the jar Mi Nation step An oil and fat addition step (S20) to obtain an oil and fat-added soymilk by adding a medium chain fatty acid as an oil and fat component;
Stirring step (S30) for stirring the oil-and-fat-added soymilk, and high-temperature sterilization step (S40) for obtaining the sterilized oil-and-fat-added soymilk by heating the fat-and-fat-added soymilk after the stirring step for 2 to 6 seconds at a temperature of 120 to 150 ° C. ), a defoaming step of defoaming the disinfecting oil added soymilk (S50), after sealing and filling in a predetermined vessel with the addition of bittern to the disinfecting oil added soy milk after the defoaming step, Since it has a filling molding step (S60) in which it is heated at 80 to 90 ° C. for 30 to 40 minutes to solidify to form a high calorie tofu, it has a function addition peculiar to medium chain fatty acids, deliciousness, and good storage stability. High calorie tofu can be obtained.

  According to the method for producing a high-calorie tofu according to the invention of claim 2, in the invention of claim 1, since the medium chain fatty acid is in the form of triacylglycerol, it is a form contained in ordinary edible oil and eaten regularly. Safety has been established.

  According to the method for producing high-calorie tofu according to the invention of claim 3, in the invention of claim 1 or 2, since the amount of the medium chain fatty acid is contained in the high-calorie tofu, 8 to 10% by weight, The balance between the effect of addition and taste is achieved.

  According to the method for producing a high calorie tofu according to the invention of claim 4, in the invention of any one of claims 1 to 3, the emulsifier is added prior to or simultaneously with the stirring in the stirring step. And better mixing of medium chain fatty acids.

  According to the method for producing high-calorie tofu according to the invention of claim 5, in the invention of any one of claims 1 to 4, since the defoaming pump is used in the defoaming step, it is easy to use the defoaming pump. Defoaming can be performed.

  According to the method for producing high-calorie tofu according to the invention of claim 6, in the invention according to any one of claims 1 to 5, the sterilized fat-added soymilk before solidification of the high-calorie tofu was obtained by a laser diffraction / scattering method. Since the particle size with an integrated value of 50% in the particle size distribution is 10 μm or less, it can be used as an objective evaluation index while realizing a smooth feel.

  According to the method for producing high-calorie tofu according to the invention of claim 7, in the invention of any one of claims 1 to 6, since the calorie of the high-calorie tofu per 100 g in a wet state is 120 kcal or more, it is generally marketed. The amount of heat is 1.5 to 2 times that of tofu, and the amount of heat can be efficiently ingested even with the same amount of food.

It is a schematic process drawing which shows the manufacturing method of the high calorie tofu of this invention. It is a histogram of the particle size distribution measurement result of the soymilk used as the raw material of the high calorie tofu of Prototype Example 1. It is a histogram of the particle size distribution measurement result of the soymilk used as the raw material of the high calorie tofu of Prototype Example 2. It is a histogram of the particle size distribution measurement result of the soymilk used as the raw material of the high calorie tofu of Prototype Example 3. It is a histogram of the particle size distribution measurement result of the concentrated soymilk which is a starting material. It is a cross-sectional photograph of the high calorie tofu of a prototype.

  As described in the background art, tofu is selected as a suitable food example for increasing the intake calorie (calorie). Tofu has long been a regular food and is very familiar. Tofu itself is light white and does not have a strong seasoning, so it is eaten as it is and is widely used as an ingredient in various dishes. In addition, although the tofu is shaped, it is soft and does not hinder chewing or swallowing. As a result of superimposing such convenience and consumer groups such as the elderly, it was concluded that tofu is the best food to achieve high calories.

  However, for the purpose of increasing the calorie, it is not possible to finish the taste deliciously by simply adding oils and fats to tofu. This is because the tofu itself has already been completed as a food, and the balance of deliciousness is lost due to the newly added oil and fat. Moreover, since tofu is a food that has been widely consumed, if the taste changes drastically, it will fall out of the category of tofu. Then, the high-calorie tofu is not easily consumed due to a sense of incongruity. For this reason, high-calorie tofu is required to achieve both high calorie and deliciousness without extremely deviating from the category of tofu.

  Then, while newly proposing high calorie tofu, the manufacturing method of the high calorie tofu of this invention is demonstrated in order using the schematic process drawing of FIG. First, soy milk is prepared as a raw material for tofu. Soymilk is prepared by a conventional method based on a standard based on Japanese Agricultural Standards (JAS). In the same standard, soy milk is “milky product obtained by elution of protein and other ingredients from soybeans (excluding powdered and defatted products; the same shall apply hereinafter) with hot water, etc., and removing fiber. A beverage (hereinafter referred to as “soybean soymilk”) having a soybean solid content of 8% or more. ”.

  However, the standard of “soybean solid content 8%” defined as described above is not sufficient as the minimum level of soymilk used as the raw material of the present invention. Considering the addition of the fat and oil component described later, the taste is diminished by dilution with the addition of the fat and oil component. Since the umami of the oil and fat component itself is small, the resulting tofu taste is dilute and the original taste is reduced. In consideration of the added amount of the fat and oil component, it is necessary to prepare the soymilk in which the soybean solid content is increased in advance. Therefore, concentrated soy milk having a soybean solid content increased to 12 to 14% by weight is used as a raw material for high-calorie tofu. Concentrated soymilk is produced by adjusting the amount of water or soybeans at the time of production as compared with the production of soymilk in accordance with normal Japanese agricultural and forestry standards.

  The concentrated soy milk is allowed to stand at a temperature of 30 to 40 ° C. This temperature is a temperature range suitable for the growth of microorganisms. That is, by intentionally placing this germination step (S10) (warming germination step), spores of spore bacteria that may cause food poisoning germinate throughout the same step. Spores are highly resistant to heat and temperature. However, once germinated, the cell membrane is fragile, and even in the subsequent sterilization, even fungi having resistance to these sterilization treatments can be sufficiently sterilized. In addition to the sterilization described later, this step is included in order to further improve the sterilization accuracy. In particular, since the tofu defined in the present invention assumes a long storage period, careful sterilization is required.

  Generally, chemicals, autoclaves, retort kettles and the like are used for sterilizing spores. However, since the object is food, the drug cannot be used, and high-temperature and high-pressure heat sterilization using a retort kettle cannot be used due to the taste as tofu. For this reason, adding a germination step as a treatment suitable for food sterilization is simple and has the least influence.

In the germination step (S10) of the present invention, after this step , the concentrated soymilk is cooled to a liquid temperature of 10 ° C. or lower in order to suppress excessive growth of fungi. That is, the germination process is a temperature operation process accompanied by heating necessary for the growth of fungi at 30 to 40 ° C. and subsequent cooling. Then, medium chain fatty acids are added to the concentrated soy milk as an oil and fat component in order to realize high calorie increase in tofu. In this way, the oil and fat-added soymilk is prepared. This process is an oil and fat addition process (S20). Typical medium chain fatty acids include caprylic acid (8 carbon atoms), capric acid (10 carbon atoms), lauric acid (12 carbon atoms), and the like. These are about half the carbon number of long chain fatty acids such as stearic acid (18 carbon atoms). Medium chain fatty acids are mainly contained in breast milk, milk, coconut oil, palm kernel oil and the like.

  Medium chain fatty acids are known to absorb better and quickly break down in the body than long chain fatty acids. Therefore, it is more preferable in that accumulation in body fat is suppressed and efficient energy intake is possible. Medium chain fatty acids are contained in foods that humans have ingested since ancient times. Safety has been established from this, and it is convenient for addition to tofu. In addition, the added medium chain fatty acids are in the form of triacylglycerols (triglycerides). Triacylglycerol is a form contained in ordinary edible oils and is continually eaten. Triacylglycerol is generally in the form of a stable fat and oil, and safety is also established.

  The amount of medium chain fatty acid finally contained is 8 to 10% by weight in the high calorie tofu. The difference between the medium chain fatty acid alone and the triacylglycerol form is ignored as an error. When the amount of medium chain fatty acid is less than 8% by weight in high-calorie tofu, the amount of fatty acid is too small and the effect of addition to tofu is small. When it exceeds 10% by weight, the ratio of the protein is relatively lowered and the coagulation force becomes weak. In addition, the fats and oils are too strong in the taste as tofu. In view of such a balance between an increase in calorie and deliciousness, the amount of medium chain fatty acids converges in a relatively narrow range of 8 to 10% by weight in high-calorie tofu.

  Concentrated soymilk is stirred after the addition of the medium chain fatty acid in order to prepare the oil and fat-added soymilk by uniformly mixing the concentrated soymilk and the medium chain fatty acid (triacylglycerol) as the fat and oil component. This step is a stirring step (S30). However, it is preferable to add an emulsifier prior to or simultaneously with the stirring because the mixing of the concentrated soy milk and the medium chain fatty acid becomes better during stirring. Examples of the emulsifier include lecithin, sodium caseinate, glycerin fatty acid ester, and sucrose fatty acid ester.

  Heating is performed for 2 to 6 seconds at a temperature of 120 to 150 ° C., preferably 120 to 130 ° C., on the fat-and-fat soy milk in which the medium chain fatty acid is mixed in the concentrated soy milk through stirring. In addition, when it exceeds 150 degreeC, a burning odor etc. will arise in fat and oil addition soybean milk, and it should avoid from a quality surface. This process is a high temperature sterilization process (S40), and a sterilized fat and oil-added soymilk is obtained. The high-temperature sterilization process is an instantaneous sterilization called UHT sterilization, an injection system (in which water vapor is blown into the product), an infusion system (in which the product flows down into water vapor). Since an extremely short sterilization time is sufficient, it is convenient for productivity. A sterilized oil-and-fat-added soymilk is obtained through the sterilization. Oil-fat soymilk itself is liquid. Therefore, heating can be performed through the channel being transferred. For example, in UHT sterilization, a known sterilization apparatus such as a plate heat exchanger or a tube heat exchanger is used.

  As a special point in the high temperature sterilization step (S40), as disclosed in the sensory evaluation of the examples described later, the taste and flavor became good. This is probably due to the fact that, during the high temperature sterilization process, pressure is simultaneously applied to the fat-added soymilk at the same time as the temperature. It is considered that the fat and oil particles in the sterilized fat and oil-added soymilk became fine due to this action and changed to a smooth mouthfeel as a whole.

  The sterilized oil-and-fat-added soymilk is obviously soymilk, and also has medium-chain fatty acid (triacylglycerol) added as an oil-and-fat component. Therefore, it becomes easy to foam by the air melt | dissolved or entrained at the time of storage and liquid transfer of sterilized fat and oil addition soybean milk. Therefore, prior to filling the next container, the sterilized oil-and-fat soymilk is defoamed by a defoaming pump (deaeration pump). This process is a defoaming process (S50). If the air bubbles (bubbles) remain to be solidified and become tofu without including the defoaming step, the appearance of the tofu becomes extremely bad due to the internal bubbles. In addition, the touch of the tongue becomes worse due to the presence of bubbles. Thus, defoaming (degassing, venting) is effective from the viewpoint of appearance and texture. Moreover, if a defoaming pump is used, defoaming can be performed easily.

  After the defoaming step (S50), bittern (bitter juice) is added and mixed evenly for coagulation of the sterilized fat-and-fat soymilk. This bittern is a known component generally used for tofu production, and the amount and concentration of bittern are also within the range of normal tofu production. The sterilized fat and oil-added soymilk after bittern mixing is filled in a predetermined container and sealed. And it is heated at 80 to 90 ° C. for 30 to 40 minutes for solidification by bittern. Then, it cools suitably. In the production method of the present invention, the sterilized oil / fat-added soymilk is solidified through filling, sealing, and heating in a predetermined container, and then cooled. This process is a filling molding process (S60). Thus, the high-calorie tofu is molded and completed through filling into the container. As can be understood from the series of manufacturing processes, since the container is completely sealed by filling and sealing, it has an extremely high cleanliness and has an advantage of being suitable for long-term storage. In particular, since the germination process (S10) is performed, the response to the growth of spore bacteria and the like is also increased.

  Moreover, since pressing etc. are not performed after bittern addition, it is thought that the hardening resulting from coagulation and the enlargement by aggregation of soybean protein particles are suppressed. For this reason, it is finished in a relatively homogeneous gel. The manufactured high-calorie tofu has good smoothness to the mouth as can be understood from the results of Examples described later. It approximates the smooth feel of tofu, generally called silken tofu. As an evaluation index for objectively grasping the smoothness of mouthfeel, the average particle diameter of the particles in tofu is used. The median diameter (average particle diameter) here means an integrated value in the particle size distribution when the medium-chain fatty acid in the sterilized fat-added soymilk before solidification of the finally obtained high-calorie tofu is determined by the laser diffraction / scattering method 50 % Particle size (cumulative average diameter). Therefore, the average particle size is preferably 10 μm or less, more preferably 5 μm or less.

  The high-calorie tofu produced through a series of production methods has a fat and oil content enhanced as compared with conventional tofu, resulting in a desired high-calorie food. In the examples described later, the amount of heat per 100 g of wet state of the high calorie tofu is ensured to be 120 kcal or more. This calorific value is a calorific value exceeding 1.5 to 2 times because commercially available tofu is approximately 50 to 75 kcal per 100 g. Therefore, the amount of heat can be efficiently ingested even in the same amount of eating. Although there is no restriction on the lower limit of the amount of heat, a low value does not realize high calorie. Therefore, the preferable amount of heat is 130 to 140 kcal per 100 g. The upper limit is considered to be approximately 150 kcal per 100 g, taking into consideration manufacturing possibilities, taste tolerances, and the like.

  In particular, although it is in the category of tofu that is generally familiar, it can realize high calorieization without impairing taste and texture, and it is significant that it is delicious. Therefore, it can be easily accepted in the market without any sense of incongruity.

  The inventor used the same raw material and changed manufacturing conditions to produce three products of high calorie tofu prototype examples 1 to 3. And the particle size distribution was measured about each tofu completed.

[raw materials]
The following raw materials were used in the production of high calorie tofu.
Soybean: “Fukuyutaka” from Mie Prefecture
Oil and fat ingredients: Nisshin Oilio Group, trade name "Score 64G"
Emulsifier: Sakai Oil Co., Ltd., soybean lecithin In addition, the emulsifier formulation comprised by the emulsifier and the fat component was used in the case of the addition of a fat component. The oil and fat component and soybean lecithin were set to “1: 1”.
Bittern: Ogari, bittern from deep ocean water

[Measurement of particle size distribution, etc.]
A laser diffraction / scattering particle size distribution measuring device (model number “MT3100”) manufactured by Microtrack Bell Co., Ltd. was used. The soy milk solution that is the pre-coagulation stage of the high calorie tofu of each sample was supplied and the “particle size distribution” was measured. This is as shown in FIGS. FIG. 5 shows concentrated soymilk as a starting material. Further, the median diameter (average particle diameter) (μm), volume average diameter (μm), area average diameter (μm), and specific surface area (m ² / cc) were also measured by the same apparatus. The results are as shown in Table 1 below. The “median diameter (average particle diameter)” in this measurement means the particle diameter (cumulative average diameter) at an integrated value of 50% in the particle size distribution obtained by the laser diffraction / scattering method using the same apparatus.

[Production of high-calorie tofu]
<Prototype example 1>
It was supplied to 300 kg of soybean (produced by Mie Prefecture, Fukuyutaka) at a flow rate of running water of 10 to 20 L / min, and immersed for 8 to 12 hours (average 10 hours) at room temperature. An appropriate amount of drained and water-containing soybean was ground and heated in the same manner as in normal soymilk production. Thereafter, okara (soybean residue) was removed from the soybean soy product by filtration and separation. At this point, about 1100 kg of concentrated soy milk having a soybean solid content of 13% by weight was obtained.

  The concentrated soymilk was allowed to stand at a temperature of 30 to 40 ° C. for 1 hour, whereby the concentrated soymilk was germinated. The said temperature was employ | adopted as a temperature which promotes germination of the spore of a spore bacteria. Moreover, in order to suppress the proliferation of fungi, it was cooled to 10 ° C. or lower after the germination. Then, about 110 kg of oil and fat components (medium chain fatty acid in the form of triacylglycerol) and an emulsifier preparation were added to about 1100 kg of concentrated soymilk after the germination, and the mixture was stirred at room temperature for 30 minutes. The amount of medium chain fatty acids in the prototype 1 was an amount corresponding to about 9% by weight in the resulting high calorie tofu.

  About 1100 kg of fat and oil-added soy milk that has passed so far is supplied to a continuous UHT sterilizer (manufactured by APV) and subjected to instant high-temperature sterilization that satisfies sterilization at 131 ± 1 ° C. for 3 to 6 seconds. Obtained. In addition, it cooled to 10 degrees C or less in conjunction with instantaneous high temperature sterilization. Then, the sterilized fat and oil-added soymilk was supplied to a defoaming pump (manufactured by Yokota Seisakusho, ASP-0310S-7.5 kW) for defoaming. After defoaming, an amount of bittern corresponding to about 1.2% by weight of the sterilized fat and oil-added soymilk was added and stirred appropriately. A resin container having an internal volume of 75 mL was filled with sterilized oil-and-fat-added soymilk, and the opening of the container was heat sealed with a resin film and sealed. Subsequently, it was heated at 90 ° C. for 40 minutes for solidification by bittern. At that time, the filling process is completed. And it cooled with cold water and cooled to the temperature range of 2-10 degreeC of tofu internal temperature.

  As understood from the series of production procedures, Prototype Example 1 has both defoaming and high-temperature sterilization (UHT sterilization), and corresponds to the method for producing high-calorie tofu according to the present invention. The result of the particle size distribution of Prototype Example 1 is the histogram of FIG.

<Prototype example 2>
Prototype Example 2 has the same raw materials and composition as Prototype Example 1 described above, and uses the same equipment. Note that only the steps of “defoaming” and “high-temperature sterilization” were omitted, and other treatments were also produced in the same manner as in Prototype Example 1. The result of the particle size distribution of Prototype Example 2 is the histogram of FIG.

<Prototype example 3>
Prototype Example 3 uses the same raw materials and composition as in Prototype Example 1 above, and uses the same equipment. In addition, “defoaming” performed in Prototype Example 1 was omitted, and “high temperature sterilization” was performed under the same conditions. Other processes were also produced in the same manner as in Prototype Example 1. The result of the particle size distribution of Prototype Example 3 is the histogram of FIG.

<Concentrated soymilk>
As a reference, the particle size distribution at the time of the concentrated soymilk (no fat component added) as a starting material was also measured. The measurement result is the histogram of FIG.

[Measurement results such as particle size distribution]
First, according to FIG. 2 which shows the result of the particle size distribution measurement of the soymilk of Prototype Example 1 (with a defoaming process—with a high temperature sterilization process) corresponding to the present invention, the median diameter (average particle diameter) is less than 10 μm, There is little spread of the dispersion.

  According to FIG. 3 which shows the result of the particle size distribution measurement of the soymilk of Prototype Example 2 (No defoaming step-None, High temperature sterilization step-None), the median diameter (average particle diameter) exceeds 70 μm, and the dispersion of the particle diameter The peak is concentrated in this vicinity. Therefore, it is possible to expect a touch that remains rough overall. Compared to Prototype Example 1 (FIG. 2), it can be seen that defoaming and high-temperature sterilization affect the reduction of the particle size distribution.

  According to FIG. 4 showing the results of Prototype Example 3 (no defoaming step—no high-temperature sterilization step), the shape was similar to Prototype Example 1 (FIG. 2). In Prototype Example 4, the median diameter (average particle diameter) is less than 4 μm, and the spread of dispersion of the median diameter is small.

  According to FIG. 5 which shows the result of the particle size distribution measurement of the concentrated soy milk which is the starting material, the peak was divided into large and small. Although the small side peak was less than 10 μm, the large side peak exceeded 100 μm. From the influence of the presence of a peak on the larger particle diameter side, it is possible to expect a texture that remains rough even if it is made tofu as it is. In the production of high-calorie tofu in a series of prototypes in this example, for the reasons of facility design and safety, prototype examples of “defoaming process-available, high-temperature sterilization process-none” can be created separately. There wasn't. However, by analogy with the tendency of Prototype Example 2, since the high-temperature sterilization process is omitted, it is possible to predict a touch that remains rough overall.

[Summary of particle size distribution measurement]
Considering the results of the particle size distribution measurement of Prototype Examples 1 to 3, high-temperature sterilization can be said to be necessary for reducing the particle diameter in the high-calorie tofu. However, the contribution of the defoaming process to the particle size distribution cannot be determined. Next, I actually ate and asked for feedback.

[Comparison by sensory test (food) (1)]
The subjects who requested eating were 10 adults, 5 adult boys and 5 adult girls. First, prototype 2 (FIG. 3) and prototype 3 (FIG. 4) showing contrasting histograms were comparatively evaluated by eating according to the following five items <1> to <5>. In the pass / fail evaluation, the number of people who chose either of the prototype example 2 or the prototype example 4 was selected, and no difference was made. The results are shown in Table 2.
<1> Texture: (Good or bad texture, texture, feel, smoothness, etc.)
<2> Flavor: (Good or bad fragrance from mouth to nasal cavity when contained in mouth)
<3> Taste: (Good or bad taste appearing from the tofu of the sample when put in the mouth)
<4> Over the throat: (Good or bad feeling when sent to the throat after being put in the mouth)
<5> Comprehensive evaluation: (Good or bad considering each evaluation as a whole)

[Results and discussion of sensory test comparison (1)]
The low evaluation of Prototype Example 2 (no defoaming process—no high temperature sterilization process—none) was decisive. In any item, it is inferior to Prototype Example 3 (defoaming step—none, high temperature sterilization step—present). By analogy from the comparison of the particle size distributions of both, it became clear that the particle size distribution of the particulate matter contained in the tofu is strongly influenced. The high-temperature sterilization of the examples used UHT sterilization equipment. As a feature of the apparatus, temperature and pressure are simultaneously applied when oil-fat-added soymilk is pumped. Then, it is thought that the oil droplet which comprises the fats and oils component in fat and oil addition soybean milk receives the impact at the time of pumping becomes finer. If it does so, it will mix | blend with other components, such as the water | moisture content and protein in soymilk, and it will be thought that mixing of each component will also become favorable. Therefore, I think that it led to a feeling of melting when tofu was included in the mouth.

[Comparison by sensory test (eating) (2)]
Looking at Prototype Example 1 (FIG. 2) and Prototype Example 3 (FIG. 4), the shapes of the histograms are the same. Therefore, in order to further grasp the presence or absence of the difference in evaluation and the actual situation, the same subject was asked to eat, and comparative evaluation was performed using the following six items <0> to <5>. The number of people who chose the preferred one of Prototype Example 1 or Prototype Example 4, and the number of people with no difference. The results are shown in Table 3.
<0> Appearance: (Good or bad feeling when visually observing the surface and cross section of tofu)
<1> Texture: (Good or bad texture, texture, feel, smoothness, etc.)
<2> Flavor: (Good or bad fragrance from mouth to nasal cavity when contained in mouth)
<3> Taste: (Good or bad taste appearing from the tofu of the sample when put in the mouth)
<4> Over the throat: (Good or bad feeling when sent to the throat after being put in the mouth)
<5> Comprehensive evaluation: (Good or bad considering each evaluation as a whole)

[Results and discussion of sensory test comparison (2)]
From the comparison (2), a difference in sensuality that cannot be determined only by the histogram shape was clarified. In general, Prototype Example 1 (with a defoaming step and with a high temperature sterilization step) was highly evaluated in all items. Regarding the appearance of item <0>, the most common opinion was that the presence of holes associated with bubbles was a concern. Regarding the item <1> difference in texture, most respondents cited the quality of smoothness. The difference between the item <2> flavor and <3> taste was individual differences in ease of feeling such as soybean aroma. <4> Regarding the difference in throat, it was found that both had almost the same fluidity. In summary <5> comprehensive evaluation, these were completely superior to Prototype Example 1.

  The difference between Prototype Example 1 and Prototype Example 3 is only the presence or absence of defoaming in the production process. The main effect of defoaming is considered to be the reduction of bubbles in tofu (in soy milk). Appearance as a product can be an indispensable element in appealing products to consumers. Therefore, the advantages of defoaming are great. In addition, it is considered that the reason why the clear difference in flavor and the like is slightly reduced is that the fragrance peculiar to soybeans and soy milk is slightly lost during defoaming. The reason why there is little clear difference over the throat is that the particle size is already small because both have undergone a high temperature sterilization process.

[Photo observation]
Here, Prototype Example 1 (with a defoaming process—with high-temperature sterilization process-), Prototype Example 3 (with a defoaming process—without, high-temperature sterilization process—with), Prototype Example 2 (without defoaming process—without) , High temperature sterilization process-none), high calorie tofu was taken out of the container, cut vertically, and the cut surface was photographed. This situation is shown in FIG. 6 and corresponds to the order of FIGS.

  In Prototype Example 1 in FIG. 6A, there were almost no visible bubbles, and the finished product was extremely homogeneous. In the prototype 3 of FIG. 5B, bubbles are somewhat conspicuous. The difference between (a) and (b) is clear. If neither defoaming nor high-temperature sterilization is performed as in Prototype Example 2 of (c), the amount of bubbles is further increased and the overall quality is lowered.

[Comparison of calories]
The actual calorie (kcal) of the high calorie tofu of Prototype Example 1 and other components were analyzed and compared with existing tofu. For comparison, “Beauty Tofu” (Control Example a) manufactured by Imuraya Co., Ltd. and “Long Life Tofu” (Control Example b) manufactured by the same company were selected. The analysis method was based on the existing food analysis method for tofu. Table 4 shows main components in each tofu per 100 g of weight.

  Control examples a and b themselves are 137 kcal per 100 g of wet state as compared with the existing tofu, and have almost twice the amount of heat. The tofus of Control Examples a and b are thicker and have a greater amount of heat than general tofu. Even if these are taken into consideration, the amount of heat of the tofu of Prototype Example 1 is remarkably large, and the amount of heat exceeds 120 kcal per 100 g of wet state. In particular, it is obvious from the difference in lipid content. There is little difference between the amount of protein and the amount of carbohydrates. In addition, it is thought that the reason why there is little water content of the trial example 1 is a relative relationship of the lipid content increase. That is, it is because the water | moisture content and fats and oils were substituted. However, as will be understood from the detailed manufacturing process and the like, if the oil and fat component is excessive, the foaming and taste balance are also affected, so the upper limit of 150 kcal per 100 g is taken into account the formulation of Prototype Example 1 I think.

[Summary]
From the above, it is clear that both the defoaming step and the high-temperature sterilization step should be included as in Prototype Example 1 in order to realize a high-calorie tofu that ensures a sufficient quality of appearance and deliciousness. It was. When both steps were included, the tofu prepared by adding the oil and fat component (medium chain fatty acid, triacylglycerol form) to the soymilk was not only inferior but also finished tofu with a further increased taste.

  According to the method for producing high-calorie tofu of the present invention, it is possible to obtain high-calorie without unnaturally modifying the impression of tofu familiar so far, and to obtain a tofu with improved taste such as smoothness. it can. Therefore, it is effective for the heat supply through the meals of the elderly such as eating and dysphagia.

Claims (7)

To obtain a concentrated soy milk in which the solid content of soybeans in the soy milk is increased to 12 to 14% by weight,
After the concentrated soybean milk was allowed to stand at a temperature of 30 to 40 ° C. was prompting germination of spores, and the jar Mi Nation step of cooling the concentrated soybean milk until: liquid temperature 10 ° C. (S10),
An oil and fat addition step (S20) for adding oil and fat added soymilk by adding a medium chain fatty acid as an oil and fat component in the concentrated soymilk after the germination step;
A stirring step (S30) of stirring the fat-added soymilk;
A high-temperature sterilization step (S40) to obtain the sterilized oil-and-fat-added soymilk by heating the oil-and-fat-added soymilk after the stirring step at a temperature of 120 to 150 ° C for 2 to 6 seconds;
Defoaming step of defoaming the disinfecting oil added soybean milk (S50),
After the addition of bittern to the disinfecting oil added soy milk after the defoaming step sealed and filled in a predetermined container, solidified by heating at 80-90 ° C. 30 to 40 minutes to form a high-calorie tofu A method for producing high-calorie tofu, comprising: a filling molding step (S60) .   The method for producing high-calorie tofu according to claim 1, wherein the medium chain fatty acid is in the form of triacylglycerol.   The method for producing high-calorie tofu according to claim 1 or 2, wherein the amount of the medium chain fatty acid is contained in the high-calorie tofu in an amount of 8 to 10% by weight.   The method for producing high-calorie tofu according to any one of claims 1 to 3, wherein an emulsifier is added prior to or simultaneously with the stirring in the stirring step.   The method for producing high-calorie tofu according to any one of claims 1 to 4, wherein a defoaming pump is used in the defoaming step.   The particle diameter of 50% of the integrated value in the particle size distribution when the sterilized oil-and-fat-added soymilk before solidification of the high-calorie tofu is determined by a laser diffraction / scattering method is 10 μm or less. The manufacturing method of the high-calorie tofu described in 2.   The method for producing high-calorie tofu according to any one of claims 1 to 6, wherein the heat amount per 100 g of the wet state of the high-calorie tofu is 120 kcal or more.

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